34 IN THE KITCHEN From the place we call home. Where we work, play and commute, a succulent crop of sea-farmed goodness is carefully nurtured and sustainably harvested. Our Mills Bay Mussels contain no additives or preservatives, they’re good for you and taste even better. Here at Mills Bay Mussels they’re our labour of love.
Mills Bay
Crumbed Mussels
We are based in Havelock, the gateway to the beautiful Pelorus Sound. We harvest our mussels here and then distribute them to restaurants, fisheries, wholesalers and supermarkets for everyone to enjoy. If you’re in Marlborough pop in to try some for yourself at our Havelock marina café. We’d love you to join us for a Feast Marlborough Mills Bay Mussels Street Party on Sunday May 12. One of our favourite ways to enjoy Mills Bay Mussels is simply crumbed, with a squeeze of fresh lemon and a dollop of home-made tartare sauce! From the team at Mills Bay Mussels
INGREDIENTS 1 doz live mussels ¾ cup flour 2 eggs, beaten ¼ cup cream 1 cup panko breadcrumbs Parsley, finely chopped (to serve) Lemon (to serve) METHOD • Raw shuck fresh Mills Bay Mussels using a blunt, flexible knife (visit our Facebook page for how-to videos). • Heat a deep fryer to 180C, alternatively, place a fry pan onto a medium heat and fill with 2 cm of oil. Test the temperature of the oil by adding a piece of bread, when the oil is hot enough the bread should turn golden brown after 1 minute. • Pour the flour into a bowl, in a separate bowl, whisk the eggs and cream together. Use a third bowl for the panko breadcrumbs. • Dip the mussels into the flour to give them a light coating. Then take the mussels and drag them through the egg, before turning in the panko breadcrumbs until fully coated.
• Deep fry or use a pan to shallow fry the mussels for around 4 minutes, or until golden. Remove from oil and allow to rest on a paper towel for 1 min. • Sprinkle with fresh parsley and serve with lemon wedges and tartare sauce.
➽ For your chance to win tickets to the Mills Bay Street Party, see page 3 for entry details.
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