The Irish have a fabled history of coming to the United States and finding success. Andy Mulloy hopes his Irish mussels write the next chapter.
A fourth generation family business, Connemara Seafoods, based in Westport, Ireland, produces and processes 10,000 tons of premium mussels annually, with many carrying E.U. Organic certification.
While sold globally, including throughout Europe and Asia, Mulloy is hoping to make it big the United States, where the company is now selling its value-added line, which includes cooked mussels in creamy Irish stout; Irish whiskey and cream; garlic butter sauce; and tomato and garlic sauce.
“Being on an island nation on the periphery of Europe, we have to get off the island,” Mulloy said at the 2017 Seafood Expo North America. “We’ve been in the U.S. market for two years, and so far we’ve been very pleased with the progress.”
Connemara Seafoods’ mussels can now be found in a range of retailers, mostly on the East Coast, Mulloy said.
“They’re cooked and frozen in their whole shell, which allows them to retain their juices, and they only open when they touch heat again, making them perfect in paella or risottos,” Mulloy said. “We think they’re perfect ready for retail or for foodservice operations.”
Mulloy said the quality of the waters where the mussel farm is located allows is unbeatable.
“We’re in classified Grade A waters by the European Union,” he said. “You won’t find better mussels.”
