On a hot, sunny Marlborough Day in February, the 35th annual Marlborough Wine and Food Festival was held. The atmosphere was pumping – music played and banter flowed. The 8,000 punters who attended were treated to the very best of Marlborough wine and food.
It was a fun, busy and satisfying day for the Mud House Wines crew. We partnered up with the folk at Mills Bay Mussels to create a stunning food and wine match, which consisted of that classic combo, seafood and Sauvignon Blanc.
So stunning was this food and wine match, that it won the coveted title of supreme wine and food match! Judges Mark Southon, Mike Puru and Stuart Smith loved the crumbed mussel dish, which was complemented by Mud House 2017 Woolshed Sauvignon Blanc. With its crisp tropical nose, grapefruit like acidity and light colour, this single vineyard beauty proved to be the perfect accompaniment to the crumbed mussels.
Did you miss out on the “dish of the day”, or have you wondered how to recreate it yourself? Our friends at Mills Bay Mussels have kindly supplied the recipe:
Crumbed Mussels
1 dozen live mussels
¾ cup flour
2 eggs, beaten
¼ cup cream
1 cup panko breadcrumbs
Parsley, finely chopped (to serve)
Lemon wedges (to serve)
- Raw shuck the mussels using a blunt, flexible knife. (For tips on how to raw shuck a mussel check out the Mills Bay Mussels Facebook page)
- Heat a deep fryer to 180C, alternatively, shallow fry the mussels by placing a frypan onto a medium heat and fill with 2 cm of oil. Test the temperature of the oil by adding a piece of bread, it should turn golden brown after 1 minute.
- Pour the flour into a bowl, in a separate bowl, mix 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.
- Take the mussels and drag them through the egg then place into 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 minute.
- Sprinkle with fresh parsley and serve with lemon wedges and tartare sauce.
- Enjoy with a glass of Mud House Sauvignon Blanc.
