History

Mussel cultivation in Galway Bay has been practised since at least the early 20th century, with rope-cultured mussels farmed on the tidal ropes along the Connemara coast. The French moules mariniere preparation arrived in Galway through the restaurant culture that grew in the 1980s and 1990s. McDonaghss Seafood House on Quay Street was among the first to serve Galway Bay mussels in a cream sauce to visitors and locals alike, and the dish became a permanent fixture across the city casual dining rooms.

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Common allergens: Molluscs, Milk, Gluten

Make it at home

Yield 2Hands-on 20 minTotal 25 minDifficulty Easy

Ingredients

  • 1kg Galway Bay mussels or any fresh live mussels, scrubbed and debearded
  • 2 shallots, finely diced
  • 3 garlic cloves, thinly sliced
  • 30g butter
  • 150ml dry white wine
  • 150ml double cream
  • 2 tablespoons flat-leaf parsley, chopped
  • Sea salt and white pepper
  • Sourdough or brown soda bread to serve

Method

  1. Discard any mussels with cracked shells or any open ones that do not close when tapped sharply.
  2. Melt butter in a large, wide pan with a lid over medium-high heat. Add shallots; soften 3 minutes.
  3. Add garlic; cook 1 minute. Turn heat to high.
  4. Add white wine and bring to a boil. Add all the mussels at once.
  5. Cover and cook 3-4 minutes, shaking the pan once, until all mussels have opened.
  6. Discard any that have not opened. Stir in cream and heat 30 seconds.
  7. Season with white pepper; very little salt is needed as mussels are naturally saline.
  8. Ladle into deep bowls. Scatter parsley over. Serve immediately with bread.

Tip from the editors. Buy mussels on the day you cook them. The moment the broth smells purely of the sea with no ammonia is when they are perfect; over-cooking turns them tough.

Where to eat galway bay mussels

Galway Bay Mussels in Galway

McDonagh's Seafood House ★ 4.3

€€ Seafood, Fish and ChipsLatin Quarter

McDonagh's has served Atlantic fish from Quay Street Galway since 1902; the fourth-generation family run the restaurant and chip counter side by side.

OrderFish and chips in the counter section; in the restaurant, start with the native Galway Bay oysters

TipThe restaurant and chip bar share a building but operate as separate queues; both are excellent.

Directions

Oscar's Seafood Bistro ★ 4.7

€€ SeafoodWestend

Oscars Seafood Bistro on Dominick Street Galway seats just 30 and fills nightly; the wild Atlantic fish board and ten-dish menu is the best value in Galway.

Why locals goA 34-cover room on Upper Dominick Street that serves Galway finest wild-caught seafood with no walk-in space.

TipBook two weeks ahead for Friday dinner; the lobster bisque is the standout first course.

Directions

Dela ★ 4.7

€€ €10-18BrunchMinimal seasonal Irish brunch: fermented breads, cultured dairy, seasonal fruitWestend

Dela on Dominick Street Galway serves weekend brunch from 10am; the sourdough toast with local eggs and seasonal farm vegetables is the standout dish.

OrderDark rye with cultured butter and seasonal compote, followed by grain porridge with Connacht honey

Directions

Brasserie on the Corner ★ 4.2

€€ €12-24BrunchEuropean all-day brunch: eggs Benedict, smoked salmon, avocadoEyre Square

Brasserie on the Corner on Eglinton Street Galway is the city brasserie for large brunch tables; full Irish and eggs Benedict run Saturday and Sunday.

OrderEggs Benedict with Connemara smoked salmon on toasted sourdough with dill hollandaise

Directions

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