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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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Steamed Mussels with Smoked Paprika & White Wine Cream Sauce by Siobhán Devereux Doyle

Method

  • 1. Prepare the mussels by removing the beard and barnacles and wash well.
  • 2. Put butter into a hot pan and add the garlic and shallots, fry until soft.
  • 3. Add the mussels and white wine, cover with a lid and allow to steam.
  • 4. Once the mussels have opened, add in the cream, smoked paprika and parsley.
  • 5. Bring back to the boil, then serve with some warm crusty bread or garlic bread.

Ingredients

  • 1 kg Mussels
  • 1 Clove of Garlic (Chopped)
  • 2 Shallots (Finely chopped)
  • 15 g Butter
  • 1 Dessert Spoon Chopped Parsley
  • 100 ml White Wine
  • 120 ml Double Cream
  • 1 Tsp Smoked Paprika

Steamed Mussels with Smoked Paprika & White Wine Cream Sauce by Siobhán Devereux Doyle


Prep time: 10
Cooking time: 10
Serves: 2
Steamed Mussels with Smoked Paprika & White Wine Cream Sauce by Siobhán Devereux Doyle
  • 1 kg Mussels
  • 1 Clove of Garlic (Chopped)
  • 2 Shallots (Finely chopped)
  • 15 g Butter
  • 1 Dessert Spoon Chopped Parsley
  • 100 ml White Wine
  • 120 ml Double Cream
  • 1 Tsp Smoked Paprika
  • 1. Prepare the mussels by removing the beard and barnacles and wash well.
  • 2. Put butter into a hot pan and add the garlic and shallots, fry until soft.
  • 3. Add the mussels and white wine, cover with a lid and allow to steam.
  • 4. Once the mussels have opened, add in the cream, smoked paprika and parsley.
  • 5. Bring back to the boil, then serve with some warm crusty bread or garlic bread.

Ingredients

  • 1 kg Mussels
  • 1 Clove of Garlic (Chopped)
  • 2 Shallots (Finely chopped)
  • 15 g Butter
  • 1 Dessert Spoon Chopped Parsley
  • 100 ml White Wine
  • 120 ml Double Cream
  • 1 Tsp Smoked Paprika

Method

  • 1. Prepare the mussels by removing the beard and barnacles and wash well.
  • 2. Put butter into a hot pan and add the garlic and shallots, fry until soft.
  • 3. Add the mussels and white wine, cover with a lid and allow to steam.
  • 4. Once the mussels have opened, add in the cream, smoked paprika and parsley.
  • 5. Bring back to the boil, then serve with some warm crusty bread or garlic bread.