Mussels Kilpatrick

Mussels Kilpatrick


  • 1 Kilo fresh mussels
  • 1 small bunch of chives
  • 1 medium size ripe tomato
  • 2 table spoon dijion mustard (un-seeded)
  • 2 rashers of lean free range organic bacon or ham
  • half a cup of freshly grated parmesan cheese
  • a few sprigs of parsley
  • 1 bunch of fresh rocket


  • Take a medium size mixing bowl and place the following ingredients in it.
  • bacon or ham cut into small slivers, tomato and chives finely chopped.
  • Mix the mustard, bacon, tomato and herbs together and set aside.
  • Fill a large heavy based saucepan with cold water and set on stove top to boil
  • White the water is coming to the boil, thoroughly wash the mussels in fresh water.
  • When the water has boiled add a few mussels to the water till the sells open, remove from water and continue until all of the mussels have been processed .
  • Remove from their shells, retaining 1 half of each set of shells to cook the meat in.
  • Make sure the shells are clean and place 1 piece of mussel meat in each shell.
  • Spoon a small amount of the mustard mixture onto of each of the mussels.
  • Top with parmesan cheese
  • Grill until the cheese is golden brown.

Serving suggestions:

For a main meal plate 12 of the mussels, top with parsley and a wedge of lemon, with a side dish of rocket salad with fresh gluten and lactose free fodmap friendly flat bread.

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