Killary Fjord Shellfish: A Family Farm with a Twist

Gazing out at Killary Harbour, two thoughts immediately spring to mind: “Wow, this is gorgeous,” is usually the first one, followed closely by, “What the hell are all those things in the water?” Fair thoughts, both.&nbsp;While the view provides a veritable feast for the eyes, as it turns out, “those things in the water” provide a good ol’ fashioned feast. Those buoyed lines belong to Simon and Kate Kennedy, owners of <a href="https://www.instagram.com/killaryfjordshellfish/">Killary Fjord Shellfish</a>, Connemara’s premier purveyors of sweet Killary mussels. We caught up with Kate, who explained how mussels get from the fjord to your plate, where they get their distinct flavour, and their secret for making “Irish style” paella.<h2>Q&amp;A with Kate Kennedy, Killary Fjord Shellfish</h2><h4>The Slow Road:&nbsp;Take us through the muscle-farming process. How do mussels get from the fjord to our plates?</h4>

Kate Kennedy: On the Killary we produce rope-grown mussels. The three things you need to grow mussels are:&nbsp;water with a food supply (i.e. plankton),&nbsp;spat (mussel larvae) and a&nbsp;structure to which the mussel will attach itself and grow, like a long line with droppers.Long lines, the production method used to grow mussels,&nbsp;are the main structures visible on the Fjord. They’re made from two lengths of rope that are kept afloat in the water by barrels. Between the barrels, drop ropes are suspended to collect spat, where the mussels can grow. The lines are anchored in place by heavy blocks at each end.<h4>TSR: What’s the best time to catch mussels? Is there a time of year that yields the biggest catch?</h4>KK: In early spring the mussel farmers in Killary begin checking the water column for the presence of spats, the mussel larvae. Once larvae is detected, usually in May to June, farmers deploy spat collectors, the lengths of rope that are coiled and hung from the long lines. The larvae in the water attach to these collectors. Once the spat has anchored itself to the collector rope, the farmer has a seed settlement.

This seed is then repacked in the next year and eventually, after a life cycle of 18 months to two years, the mature mussel is harvested.&nbsp;When we sell to France, it’s usually in December. This is intensive harvesting, with large tonnage going live to France.If we are selling to local markets we harvest two or three times weekly and it is smaller quantities which we grade, depurate, clean and de-beard, then pack in five- or 10-kilogram bags for hotel and restaurant use.<h4>TSR: What gives Killary mussels that distinct, sweet flavour they’re known for?</h4>KK: The key influence in the distinct sweet flavour of Killary mussels has to be the pure water of Killary Harbour. This mix of saline Atlantic water with fresh river water from Ashleigh Falls and the Bundorragha river gives Killary mussels that distinctive flavour.<h4>TSR: What are your favourite ways to prepare mussels?</h4>KK: There are so many wonderful ways to cook and prepare mussels, all quick, easy and most definitely healthy. Depending on who’s at the table and who’s in the kitchen, these are some of our favourites.&nbsp;I love tomatoes and usually if I'm cooking, I’ll make a dish with a tomato base, such as mussel and clam stew with almonds and saffron.&nbsp;Simon loves simple steamed mussels like moules marinière (might be because it’s easy to prepare and he doesn't have to do too much chopping!). Another favourite of Simon’s is mussel and noodle soup.&nbsp;We all love paella with lots of mussels and clams, and we have our own variation of paella that includes bacon and cabbage: paella, Irish style!!<h4>TSR: In North America when you say “Irish food,” we tend to think of fish and chips — if anything. But what would you say are Ireland’s culinary hallmarks?</h4>KK: Well, when I think of Irish food the first thing that comes to mind is lamb. Especially living here in Connemara, we are privileged to have some of the best lamb in the country, if not the world. (I’m biased!) Lamb would constitute a huge part of our diet, along with mussels and locally caught mackerel. Although in general, in Ireland we are not known to be great fish eaters (traditionally fish was always eaten on Friday), we are now eating much more fish as a nation.&nbsp;Killary Fjord is just one small slice of this land of “one hundred thousand welcomes." Come experience the Irish spirit up close on a <a href="https://www.butterfield.com/trip/bespoke/ireland-bespoke">bespoke adventure</a> along the cliffs, beaches and rugged coastline, with the wild Atlantic at every turn.&nbsp;&nbsp;

Discover Killary Fjord Shellfish in Connemara, Ireland—where sustainably farmed mussels, pristine Atlantic waters, and local culinary traditions define the Killary Harbour experience. 

Killary Fjord Shellfish | Sustainable Mussel Farming in Connemara

Ireland

Ireland is steeped in history, with thousands of years of endurance and evolution recorded in the very landscape. The mountains dip down and level out into the lunar landscape of the bog, pocked with small lakes and golden ponds, and all of this runs right into the Atlantic. The diversity of nature coupled with the constantly changing weather breeds a character all its own. One can’t help but feel the true Irish welcome.

A land of rolling green hills, ancient castles and rich Celtic heritage

Cycle the Wild Atlantic Way and walk coastal headlands on small group or private bespoke trips through Ireland, with castle stays and local connections.

Ireland Bike & Walking Tours | Butterfield & Robinson

Sweep through verdant hills, follow rocky coastlines and tip back a pint of Guinness. We have Connemara's authentic landscapes, culture and music to ourselves. And if you're a wee bit peckish? Fresh mussels, tender lamb, wild salmon and craft cheeses will sate your Irish appetite.

Local Connections

Breathtaking Landscapes

One-of-a-kind Hotels

Cycling Ireland’s wild west is like starring in your own Gaelic fairy tale (only this one ends with a fresh pint of Guinness). Pedal past craggy cliffs, rolling emerald hills and lunar-like karst landscapes. Pause at Bronze Age ruins, savour hearty pub fare, and discover why locals insist there’s always time for craic (translation: good fun). Céad míle fáilte indeed—this land loves company.

Ride the land of saints & scholars

dive deep into the wilds of Ireland

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Go Bespoke!

Fall in love with Ireland’s culture, where a phrase dedicated to wishing you “one hundred thousand welcomes” reflects the genuine warmth of the Irish spirit. It rolls off the tongue with the same reliability as a well-poured Guinness. Whether it’s the iconic beer, the dramatic natural beauty, the ever-present music spilling from cozy pubs or the fairy-tale castles dotting the landscape, the Irish truly have plenty to be content with. Ireland is a country that invites slow discovery, where you can immerse yourself in its rich history, captivating tales and timeless traditions. So, draw your chair by the fire, pour yourself a drop and let us share with you a tale of the many ways we can craft your Bespoke welcome to Ireland.&nbsp;

Céad míle fáilte, welcome to the heart of Ireland

Hike the Wild Atlantic Way, bike coastal lanes and find Irish sessions and restaurants only locals know. Tailor-made, privately guided and built for you.