Mulroy Bay Mussels is a family-run Donegal business that has been growing mussels on Mulroy Bay for over 30 years. The business was set up in the 1980’s by husband-and-wife team, Hugh and Bridget Wilhare; now their son, Johnny Wilhare, has also entered the business to ensure the family’s passion is carried on to the next generation.
Mulroy Bay Mussels are organic certified and from Grade A waters; the sheltered waters of Mulroy Bay provide the ideal conditions to grow mussels on ropes suspended in the water. The Wild Atlantic Ocean provides all the nutrients to allow the mussels to grow and they are harvested when the meat content is in its prime to ensure every Mulroy Bay Mussel is a unique taste experience.
Mulroy Bay Mussels has been a member of the Donegal Food Coast since 2016. Like all businesses in this sector, the past year has been a challenging one, particularly with the closure of restaurants and hotels, which has had a negative impact on the business.
Enjoy this delicious recipe from Mulroy Bay Mussels; this is a great family favourite, so turn off the mobiles and let the children do the talking at dinner…
Steamed Mulroy Bay Mussels with White Wine Sauce.
Preparation Time: 10 minutes Cooking
Time: 10 Minutes Serves 6 people
100ml Crème Fraiche
2 Cloves Garlic
2 tbsp Fresh Parsley
2kg Mulroy Bay Mussels
1 Glass White Wine
- Melt the butter in a large heavy based pot. Add the onion and garlic and cook for 2 to 3 minutes, then add the Mulroy Bay Mussels and white wine. Place the lid on the pot and cook for 4 to 5 minutes, stirring occasionally. When the mussels are almost open, stir in the Crème Fraiche and chopped parsley. Put the lid back on and cook until all the mussels have opened.
- Place in a large serving bowl in the centre of the table and let everyone help themselves. Serve with plenty of good crusty bread to mop-up all the delicious juices.