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Smoked bacon mussels with Clonakilty Black and Whitepudding crumb

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!

Serves 2


  • 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.

Contact us Stay Connected

  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.

Registered in Ireland No. 137198.

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