Green-Lipped Mussel Beignets

25 NZ green-lipped mussels
Stalks from 3 sprigs parsley
200 ml white wine
2 shallots
2 zucchini
2 garlic cloves
Zest of 1 lemon
10 basil leaves, chopped
1 tsp dill, chopped
SIDS SALT & PEPPER
BEIGNET BATTER:--
120 g cornflour
120 g flour
20 g baking powder
180 ml mussel juice
Rice bran oil, to fry
Lemon wedges, to serve
GARLIC MAYONNAISE:--
SIDS RASPBERRY HONEY MAYO
Garlic powder, to taste

Clean the mussels, pull off the beards and scrub a bit.
In a really hot pot add the mussels, parsley stalks, white wine, and 1⁄2 shallot, diced.
Cover and cook for 3-4 minutes until the shells just open.
Mix together SIDS RASPBERRY HONEY MAYO and garlic powder to taste, then set aside.
Remove the mussels from the pot.
Pass the juice through a fine sieve and put in the fridge.
Pull out the mussel meat from the shell and keep in the fridge.
Grate the zucchini and garlic then put into a bowl with the lemon zest. Dice the remaining shallots and add to the bowl with the chopped basil, dill and some SIDS SALT & PEPPER then mix together.
Stuff the mussels with the zucchini mix by opening the lips and adding a good teaspoonful of stuffing.
Squeeze each mussel in your hand to squeeze out any excess liquid.
Repeat this step for all the mussels then place them in the fridge on a cloth.
BEIGNET BATTER: mix all the ingredients together. (the mixture should be like a pancake dough)
Preheat a deep fryer at 180°C or use a pan with enough oil to completely cover the mussels.
With a fork, drop each mussel into the beignet batter, then immediately put into the hot oil.
Roll the beignet in the oil, cooking until nice and golden.
Remove the mussels from the oil and place on paper towels to soak up any excess oil.
Season with SIDS SALT & PEPPER and eat while they’re hot, serving with some lemon wedges, garlic mayonnaise and a good white wine.