For Breadcrumbs: crumble black and white pudding into the breadcrumbs,
season with salt and pepper and add a small amount of melted butter to
Heat large pan with a little oil, add onions & Clonakilty smoked bacon.
Cook until bacon is golden brown. Then add mussels & pour over with
cider. Place a lid over pan & cook until mussels are fully open. Place
mussels in to a deep dish & top with the breadcrumb mix. Place under
grill until golden. Garnish with a sprinkle of chopped dill & coriander
Mussels (ask your fish monger for 2 servings)
4 Slices of Clonakilty Smoked Bacon sliced
1/2 pint of Cider
1 large onion diced
140g of Clonakilty Blackpudding
140g of Clonakilty Whitepudding
Knob of butter
Chopped Dill & Corriander to garnish
Thanks to Chef Andy Illsley ( https://www.facebook.com/profile.php?id=100009895713853 ) for this recipe.