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Our Story

Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

Supplying the Trade for over 25 Years

Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Moules Mariniere

Method

  • Set a large saucepan over a medium heat. Melt the butter. Add the chopped shallot and garlic and cook for a couple of minutes. They should soften but not brown. Add the wine and mussels, turn the heat up to high and cover tightly with a lid. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
  • Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
  • Serve with lots of crusty bread.

Ingredients

  • 1 kg Mussels, prepared
  • A knob of butter
  • 1 Shallot, finely chopped
  • 1 Clove of garlic, peeled and crushed
  • 40 ml White wine
  • Chopped parsley, to serve

Moules Mariniere


Prep time: 10
Cooking time: 10
Difficulty: Beginner
Serves: 2
Moules Mariniere
  • 1 kg Mussels, prepared
  • A knob of butter
  • 1 Shallot, finely chopped
  • 1 Clove of garlic, peeled and crushed
  • 40 ml White wine
  • Chopped parsley, to serve
  • Set a large saucepan over a medium heat. Melt the butter. Add the chopped shallot and garlic and cook for a couple of minutes. They should soften but not brown. Add the wine and mussels, turn the heat up to high and cover tightly with a lid. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
  • Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
  • Serve with lots of crusty bread.

Ingredients

  • 1 kg Mussels, prepared
  • A knob of butter
  • 1 Shallot, finely chopped
  • 1 Clove of garlic, peeled and crushed
  • 40 ml White wine
  • Chopped parsley, to serve

Method

  • Set a large saucepan over a medium heat. Melt the butter. Add the chopped shallot and garlic and cook for a couple of minutes. They should soften but not brown. Add the wine and mussels, turn the heat up to high and cover tightly with a lid. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.
  • Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
  • Serve with lots of crusty bread.

In this Recipe

In this Recipe