mussels Kilpatrick

Technically not Kilpatrick but for this occasion my topping for the Kutai identifies as the best version of Kilpatrick. Please note no new immigrants were used in the harvesting of these Kutai. 

Kutai, the Greenlip Mussel aka “Perna canaliculus” (great naming conventions those Latin whanau)….. As kids growing up around the NZ coastline seafood was abundant everywhere. We would eat Paua then when sick of that change tack and eat oysters, Pipi or Koura or Kutai. Growing up Kiwi we were truly blessed with our countryside, beaches and natural resources. 

Kutai were a favourite go to low tide snack especially as aforementioned and classically put in a local movie… “Crayfish again?!!”  Bear in mind mussel farming did not really kick off until the 70’s so all meal plans for Kutai were based around tides and getting wet. 

Kilpatrick normally refers to a style of topping and grilling oysters with bacon and worcestershire sauce. For the humble Kutai I love them fresh and raw but for my lesser evolved friends a semi or cooked version is preferred. There no real science to making a topping, just whatever flavour profile you want so don’t think about quantities, just the mix and have a go. 

Debeard the Kutai then shuck the Kutai, ensuring you release the Kutai from both sides of shell. Then discard one side of shell and lay your Kutai in the remaining side of shell. Place all now half shell Kutai onto an oven rack in an oven tray. 

Fun fact both male and female Kutai have beards but not as we know them. These beard “threads” are in fact strong fibrous protein strands used by the Kutai to anchor themselves to rocks, pilings, ropes…….propellors, shafts, skin fittings…. 

Moving on……Fry, dice and reserve streaky bacon 

In a bowl add Cream cheese, Grated mozzarella, chopped parsley, chopped chives, finely diced red onion and the chopped bacon. 

Fold the mixture together it will be firm yet tacky. At this stage you can either scoop mixture out with a spoon into your palm, mould and flatten and lay across your shucked Kutai or put mixture between 2 layers of parchment paper, roll out to desired thickness and then cut shape to suit the Kutai size. 

Once you have your Kutai layered up with your “Kilpatariki” mix add a smidge of grated cheese to the top and a dusting of breadcrumb. 

Then place rack into oven, oven set to grill, and better to place the tray mid oven. Now, watch carefully. The cooking process will only take 6-12 minutes and is complete once the top layer of breadcrumb and grated cheese has browned off. Brown as in golden not brown as in almost charcoal. 

Remove from oven, let cool for 2 minutes then you are good to went. Lastly, in terms of seasoning add pepper yes, but don’t add salt. There is enough salt in the Kutai and the bacon. 

Kia nui te kai!