Young’s extends shellfish range for summer

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Young’s Foodservice has added new rope-grown, organic mussels sourced from the Irish waters of Bantry Bay to its portfolio.

The mussels, which take just four minutes to microwave from frozen, come in a classic white wine, garlic and cream sauce.

According to Young’s, the new mussels are perfect for summer menus in bars, restaurants, hotels and pubs, as they can be enjoyed as a starter or main course, served with hand-cut bread and butter or in a European-style with a bowl of frites.

High in protein, low in fat and a source of Omega 3, mussels are also one of the most sustainable types of shellfish available. As with the entire Young’s Foodservice portfolio, the Bantry Bay Mussels are sustainably sourced in accordance with the company’s Fish for Life programme.

Joel Carr, Foodservice Development Chef at Young’s Foodservice, is delighted to extend the company’s range of shellfish and further develop Young’s presence within the profit sector.

Joel said: “Treasures of the shellfish world, mussels are a timeless classic on menus and loved by chefs and consumers alike.

“We are delighted to introduce mussels into our foodservice portfolio for the very first time. They are delicious, affordable and simple to cook, but are sure to leave a lasting impression.

“Known for their exceptional quality and flavour, the mussels are freshly harvested from the shores of Bantry Bay and then frozen to retain the natural juices inside the shell for an amazing flavour every time.”

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