Poached Marlborough Greenshell Mussels with Stracciatella, Fennel and Bush Tomato

Heat a large saucepan with a lid, on a medium / high heat until very hot.

Add the olive oil and immediately add the Greenshell mussels, stir for a few seconds and then add the vegetable stock.

Place the lid on the pan and leave on a high heat until the shells begin to open.

Once the mussels have opened, strain the contents of the pan through a colander and reserve the liquid, this is to be used as the broth for the dish.

Add the stock back to the pan and bring back to a simmer.

Make a slurry with the kuzu powder and a little water. Whisk the kuzu slurry into the mussel broth and bring back to the boil. Once boiled and slightly thickened, turn off the heat and reserve until needed. In a pan, on medium heat, add 20ml of olive oil and lay out the fennel slices and fry until deep golden brown on one side.

When browned, add half of the mussel / vegetable stock (until the fennel is covered), reduce the heat and simmer until the fennel is cooked through. Once cooked, remove the fennel and slice into medium sized pieces.

Warm the mussels and braised fennel back through the broth, seasoning with lemon juice.