Plate of bacon mussels with Black and white pudding garnished with corriander crumb

Smoked bacon mussels with Clonakilty Black and Whitepudding crumb

Smoked bacon mussels with Clonakilty Black and Whitepudding crumb

Plate of bacon mussels with Black and white pudding garnished with corriander crumb

Serves: 2 • Prep Time: • Cook Time:

This impressive Irish dish will take you on a journey from the beautiful seas of Ireland to the delightful town of Clonakilty in West Cork.  It’s simply amazing what adding some of the Clonakilty products can do to a dish! This recipe is a must try!

Ingredients

Mussels (ask your fish monger for 2 servings)

4 Clonakilty Oak Smoked Rashers (sliced)

1/2 pint of cider

1 large onion (diced)

140g of Clonakilty Blackpudding

140g of Clonakilty Whitepudding

250g breadcrumbs

Knob of butter

Chopped dill & coriander to garnish

Method

1. Crumble Clonakilty Black and Whitepudding into the breadcrumbs, season with salt and pepper and add a small amount of melted butter to combine.

2. Heat large pan with a little oil and add the onions and Clonakilty Oak Smoked Rashers. Cook until bacon is golden brown.

3. Add mussels and pour over with cider.

4. Place a lid over pan and cook until mussels are fully open.

5. Place mussels into a deep dish and top with the breadcrumb mix. Place under grill until golden.

6. Garnish with a sprinkle of chopped dill and coriander to serve.

 

Thanks to Chef Andy Illsley for this recipe.