The Idle Wall, West­port, Mayo

Irish Examiner - Supplement - - FOOD & DRINK IRELAND -

Chef/Pro­pri­etor: Áine Maguire

Dish: Wild Mus­sels steamed in Cider with Ap­ple, Cel­ery and lo­vage

There are plenty of mus­sel dishes to be found all around the coun­try but what marks this dish out as spe­cial is Maguire’s in­sis­tence on us­ing wild mus­sels gathered by lo­cal man Padraig Gan­non on the shores of Kilmeena, just outside West­port, over the more usual rope- grown kind. The restau­rant it­self, a mod­ern take on ru­ral dé­cor of yes­ter­year, is named for the nearby quay­side wall where lo­cal dock­ers would wait for em­ploy­ment and is a won­der­fully wel­com­ing place to be. The mus­sels are steamed in cider along with a knob of gar­lic but­ter and when they’re opened, Maguie throws in a spoon­ful of finely diced dessert ap­ple and cel­ery and a smidgeon of lo­vage be­fore serv­ing the lot in a bowl along with home­made soda bread and turf smoked but­ter.

Áine Maguire, chef and owner of The Idle Wall, West­port, Co Mayo.

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