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 additi ves
or preservati ves, they’re good for you
and taste even bett er. Here at Mills Bay
Mussels they’re our labour of love.
Mills Bay
Crumbed
Mussels
We are based in Havelock, the gateway
to the beauti ful Pelorus Sound. We
harvest our mussels here and then
distribute them to restaurants,
fi sheries, 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 fl our
2 eggs, beaten
¼ cup cream
1 cup panko breadcrumbs
Parsley, fi nely chopped (to serve)
Lemon (to serve)
METHOD
• Raw shuck fresh Mills Bay Mussels using
a blunt, fl exible knife (visit our Facebook
page for how-to videos).
• Heat a deep fryer to 180C, alternati vely,
place a fry pan onto a medium heat and
fi ll 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 aft er 1 minute.
• Pour the fl our 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 fl our to give them
a light coati ng. Then take the mussels and
drag them through the egg, before turning
in the panko breadcrumbs unti l fully
coated.
• Deep fry or use a pan to shallow fry the
mussels for around 4 minutes, or unti l
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.
“Three Nights Only”
Easter Weekend - 19, 20 & 21 April
03 572 7123