Now Available: Raw Bar Reservations

Your special event stands apart when it’s catered by Mullaney’s Harborside Fish & Seafood. Our raw bars come complete with everything your event needs to make a splash! Elevate your party with a full raw bar, hauled in from the pier a few hundred yards away.

• $100 fully refundable deposit due at the time of reservation

• Please fill out the form completely to ensure availability

• Please allow 24-48 hours for confirmation

• Please note, this request is not a guarantee of service

Request your raw bar today!

Blue Supermoon: A Good Excuse for a Party

We don’t need much of an excuse to throw a party. We reimagined and built the 2nd floor and roof deck just so we could have more parties. But on August 30th we have a very good excuse to throw a party in celebration of a blue moon for the month of August. This moon is also a super moon: a huger-than-huge moon hanging low in the sky when it rises around 730pm over the Atlantic. When we told our roof deck about this moon it said, “Mr. DeMille, I’m Ready for My Close Up.” Yeah…it can be a bit of a diva.

Naturally this means we have to throw a party!

We’ve had so much fun with this “Once in a Blue Moon” theme that, much like the moon that night, it’s gotten pretty SUPER too. A once in a blue moon collab, between Mullaney’s and the funky, fabulous charcuterie artists at Buck + Bloom, is going to blow you away with a full table installation of delectable and delightful sea-meats-meets-turf munchies.

What’s the night look like? Let us take you on a tour…

Upon arrival, guests will get a complimentary glass of Absinthe from the Absinthe tower, which will run all night long at the cash bar, along with carefully selected wines and craft beer options.

The cosmos have aligned for this magical and spiritual evening, with a whole group reading by spiritual and astrological guide Colleen Marie then individual private tarot readings throughout the night by Colleen Marie and Lindsay Jean Purcell. All the while, that juicy blue supermoon will grace us with its powerful presence as it rises directly above the harbor.

Along with the bottomless (is this possible??? we’re gonna try!) sea-cuterie and charcuterie board table and the fun drink options, you’ll spend the evening howling at the moon with friends old and new, leaving the night refreshed and empowered by the energizing shared experience that only a once in a blue (super) moon can provide.

Learn More About the Once in a Blue Moon Party Collaborators

Buck + Bloom

A Boston based, women run, business that brings all of your catering and event dreams to life. Specializing in custom-made, thoughtfully sourced graze boards and tables that are designed to elevate every occasion.

Founded in 2020 by Victoria, a passionate, career hospitality professional, we have been growing ever since!

Buck & Bloom aims to create an experience, start a conversation, and embrace community through high quality, beautiful food. Full of contrasting colors, flavors and textures, our boards and event installations are designed to leave a lasting impression.

Colleen Marie

Colleen Marie is an astrologer, Reiki Master, yoga teacher and tarot reader. She has been professionally reading tarot for 18 years, now teaching courses on the intuitive arts and offering private sessions out of her office in Scituate Harbor as well as the Scituate Salt Cave.

She was raised in Scituate and lives in the West End now with her husband and three children.

House of Stellium & Lindsay Jean Purcell

House of Stellium was founded in 2023 by Lindsay Jean Purcell, an intuitive tarot card reader, Reiki II practitioner, and 8th House Scorpio Stellium. She's a healer who helps people transmute their pain into power, and uncover their true path to fulfillment. As a child, Lindsay was fascinated with all things astrology, tarot, crystals, and mediumship, which led her to pursue the intuitive arts to make herself and others feel deeply seen and known. She goes beyond simply "reading" a tarot card spread to explain the deeper meaning of the cards in a way that feels easily digestible and implementable for her clients. Her energy is both enthusiastic and grounding, leaving her clients feeling calm about the present and excited for the future.

Two Locations | One Mullaney's

At Mullaney’s we pride ourselves on providing high quality fish and shellfish to our customers. Our employees are experts in identifying and insisting upon quality, and that expertise is felt by our customers.

How do we do this?

• Helping you select your preferred cut of fish

• Suggesting ways to prepare your meal and offering sides prepared in-house

• Sharing the sustainability of the sea to table cycle of our seafood

• Shucking it ourselves at a Mullaney’s catered event or raw bar

Scituate

At our Scituate location we can truthfully say fish landed tonight can be in your kitchen tomorrow. The daily catch is unloaded from fishing boats at the town pier a few hundred yards away and brought in to our new state of the art processing plant and retail market.

Cohasset

At our Cohasset location, we take great pride in helping make your seafood needs healthy and easy to prepare. Our culinary trained staff is there to help with cooking tips and suggestions. We prepare a variety of soups, appetizers, and accompaniments to make your meals delicious and easy. All our ingredients are all natural, organic, and free of any additives. We prepare for you what we prepare for our families.

Processing Facility

Our new processing facility allows you to purchase your seafood with confidence knowing that it was caught locally, sustainably, and that products are safely handled with time, temperature controls from the time it was harvested out of the ocean until the time you receive it.

We may be two locations, but we we strive to provide the same experience for you, our customers. Do not hesitate to reach out to either location. We are open 10am-7pm, 7 days a week!

Seared Scallops with Ginger Lime Buerre Blanc Sauce

Scallops are a summertime favorite. Enjoy this dish over lightly sautéed zucchini noodles and a refreshing bottle of chilled white wine.

Serves 4

INGREDIENTS:

• 24 Count Dry Scallops (remove abductor muscle)

• 1 Small Shallot Minced

• 1 Tbsp Minced Ginger

• 1/2 Lime Juiced

• 1/2 Lime Zested

• 1/4 Cup White Wine (whatever you’re drinking)

• 1 Stick Unsalted Butter

• 1 Small Clove of Garlic

• Couple Tbsp of Finely Chopped Cilantro

• Olive Oil

TO PREPARE YOUR SCALLOPS:

• Rinse scallops and pat try with towel.

• Heat skillet with glug of olive oil.

• Season scallop with sea salt and pepper.

• When skillet is hot, place scallop to sear for 4 min on first side then flip for an additional 3 min.

TO PREPARE YOUR SAUCE:

• Add a glug of olive oil to sauce pan and put over medium heat.

• Add in shallots, ginger, garlic, saute for 3 min., then add wine.

• Simmer til reduced to three tablespoons.

• Add butter a little at time and stir to keep from separating.

• Take off heat to stir in butter to cool slightly.

• Mix in cilantro and lime zest along with a pinch of salt.

PLATING SUGGESTIONS:

• Put spoonful of sauce in middle of plate.

• Place scallops on top of sauce and sprinkle a bit of cilantro/lime zest on top.

• Enjoy along with the rest of the bottle of wine.

Spanish Cod

Let us know you’re making Spanish Cod when you place your order at Mullaney’s.
Serve your Spanish Cod over rice.

Serves 4

INGREDIENTS:

• 2 lbs Cod

• Sea Salt

• Fresh Ground Pepper

• 1/2 Red Pepper (diced)

• 1/2 Green Pepper (diced)

• 1/2 Onion (diced)

• 3 Cloves of Garlic (crushed and chopped)

• 2 Tomatoes (diced and seeded)

• 1/4 Cup Diced Ham

• 2 Sprigs of Thyme

• 2 Sprigs of Parsley

• Virgin Olive Oil

• 2 Cups Dry Red Wine (Spanish)

• 2 Pinches Piment D’Espoletee (Spanish Smokey Red Chili Powder) or Paprika

TO PREPARE FOR YOUR COD:

• Place frying pan over burner on medium heat with glug of olive oil.

• Add onions and stir until soft (5 min).

• Add garlic, peppers, and again stir til soft (3 min).

• Add ham and reduce burner to low heat.

• Add tomatoes, one sprig of thyme and simmer til it thickens (15 min).

• Add red wine and cook out the alcohol (10 min).

• Stir in parsley and piment.

TO COOK YOUR COD:

• Meanwhile, heat frying pan on high with a glug of olive oil.

• Season cod fillet with salt and pepper.

• Place in the pan being sure to tuck the tail underneath to create an even thickness throughout.

• Toss in a little crushed garlic and other sprig of thyme.

• Turn down heat to med and cook til golden (6 min).

• Flip and cook for additional 5 min.

TO SERVE YOUR COD:

• Spoon sauce onto plates or over rice.

• Add cod to center and serve