The Idle Wall, Westport, Mayo
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.