NZ Woman's Weekly

Grilled bacon, garlic & parmesan mussels

  • Meal Type

  • Courses


These delicious plump morsels make an economical starter or light platter that can be made in advance, and placed under the grill at the last minute. Try this delectable topping with scallops or oysters, too.

Makes 12

  • 12 fresh mussels, scrubbed clean
  • 2-3 tbsp Worcestershire sauce
  • ¼ cup sour cream
  • 1 clove garlic, finely diced
  • 1 tbsp chives, chopped
  • ½ cup bacon strips, chopped and sauteed
  • ¼ cup parmesan, finely grated

1 Preheat the oven to 190ºC fan grill or similar. Line a tray with baking paper. Steam the mussels open in a large saucepan with a few inches of water for 3-4 minutes until they spring open. Cool, remove the top shell, and then loosen the mussels from the bottom to make them easier to eat.

2 Arrange the half shells on the lined tray and add a teaspoon of Worcestershire to each. Spoon over a little combined sour cream, garlic and chives. Top with a few bacon strips and sprinkle with parmesan.

3 Chill until required, then grill for 8-10 minutes until bubbling and golden.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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