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  • 20 chopped fresh mussels
  • 1 egg
  • 1 tbsp self-raising flour
  • 1 tbsp Esk Valley + Wild Fennel Co. mustard – onion – tarragon seasoning
  • Oil for shallow frying
  • Bread and butter 
  • Lemon wedges



Make a thick batter by whisking the egg, self-raising flour and Esk Valley + Wild Fennel Co. mustard – onion – tarragon seasoning. If it feels too thick, add a small splash of milk to loosen it up then fold in the chopped mussel so they all have an even coating.

Heat a non-stick pan to a medium to high heat, add oil being careful that it doesn’t start to smoke. Add spoonfuls of the mussel batter and cook until golden brown on both sides.

Serve with a humble slice of buttered bread and finish with a squeeze of lemon. 


Best paired with:

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Awatere Valley