Smoked bacon mussels with Clonakilty Black and Whitepudding crumb

Smoked bacon mussels with Clonakilty Black and Whitepudding crumb

Serves: 2Prep 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!


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


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.