Directions:

1. Pre-cook potatoes in boiling salted water. Lightly crush and set aside until required.
2. Crisp bacon in a frying pan, then remove from pan, reserving the juices. Chop bacon and return to pan.
3. Add chopped scallions, lemon zest and lightly crushed potatoes. Season to taste with salt & pepper and drizzle olive oil until desired consistency.
4. In a hot pan add olive oil. When almost smoking add Hapuka fillets, then put a knob of butter into pan and cook to taste.
5. Put clean mussels in a thick based pot with white wine, garlic and lemon juice. Bring to a boil. Add cream and then turn down heat and steam mussels until they open.
6. Remove mussels from pot and put on plates. Return pan with juices to a medium heat and add butter to make sauce. Drizzle sauce around plate.