Recipe courtesy of Chef Michael of Eagle’s Nest Resort

Yield: 4 Servings Cooking Time: 45 Mintues Difficulty: Medium Full Episode: A Taste of New Zealand (Season 5)


  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.


Measuring Cups
Measuring Spoons
Frying Pan
Dutch Oven
Full Episode: A Taste of New Zealand (Season 5)


  • 500 gms Skinned & Boned Hapuka fillet
  • 2 Scallions
  • 1 Lemon, juiced and zested
  • 400 gms Potatoes
  • 100 gms Streaky Bacon
  • 50 gms Butter
  • 30 ml Extra Virgin Olive Oil
  • Salt & Pepper
  • 1 kg New Zealand Green Lipped Mussels, cleaned
  • 150 mls White Wine (or 150 ml Water or 150 ml Vegetable Broth)
  • 15 gms Crushed Garlic
  • 5 gms Chopped Parsley
  • 150 mls Cream
  • 50 gm Butter