History

Galway Bay has been the centre of Irish flat oyster cultivation since at least the 16th century, when Spanish merchants traded wine at the Spanish Arch for shellfish from the Clarenbridge tidal flats 20km south. The Clarenbridge Oyster Festival, founded in 1954, was the world first dedicated oyster festival, transforming the native Ostrea edulis from a subsistence food into a globally recognised product. Morans on the Weir, operating since 1760 in Kilcolgan, is the oldest continuous oyster-serving establishment in Ireland.

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Common allergens: Molluscs

Make it at home

Yield 4Hands-on 20 minTotal 20 minDifficulty Intermediate

Ingredients

  • 18 live Galway native flat oysters (or Pacific rock oysters as substitute)
  • 2 shallots, very finely diced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon caster sugar
  • Crushed ice to serve
  • Brown soda bread and salted Irish butter
  • 1 lemon, cut in wedges
  • Tabasco sauce

Method

  1. Make the mignonette: combine shallots, red wine vinegar, sugar and a pinch of black pepper. Refrigerate 30 minutes.
  2. Fold a thick cloth on a board. Hold an oyster curved-side down in the cloth, hinge facing you.
  3. Insert an oyster knife into the hinge. Twist and lever upward sharply to pop the shell.
  4. Slide the knife along the flat top shell to sever the adductor muscle. Discard the top shell.
  5. Run the knife under the oyster in the deep shell to loosen it. Check for shell fragments.
  6. Arrange opened oysters on a bed of crushed ice. Serve with mignonette, lemon, Tabasco and brown bread.

Tip from the editors. Native flat oysters are stronger in flavour than Pacific rock oysters; eat them October to March when at their sweetest.

Where to eat galway native oysters

Galway Native Oysters in Galway

Moran's on the Weir ★ 4.9

€€ SeafoodSalthill

Morans on the Weir in Kilcolgan is 20km south of Galway city; the Clarenbridge oysters come from the family's own natural bed to the thatched cottage table.

Why locals goA thatched cottage oyster bar in Kilcolgan 20km south of Galway, run by seven generations of the Moran family and serving Clarenbridge Natives from the tidal weir.

TipBook a weekday table; Galway Native oysters are in season September to April, and a plate with brown bread and Guinness is the only order needed.

Directions

Ard Bia at Nimmos ★ 4.7

€€ €14-24BrunchSeasonal Irish riverbank brunch with natural wineSpanish Arch

Ard Bia at Nimmos on Spanish Arch Galway serves brunch in a medieval stone room; the organic egg dishes and seasonal salads make it the most scenic brunch.

OrderWild Atlantic smoked salmon on house soda bread with creme fraiche on the river terrace

Directions

Aniar 1 ★ ★ 4.9

€€€€ Tasting €125Tasting menuWestendChef JP McMahon

Aniar in Galway has held one Michelin star since 2012; JP McMahon serves tasting menus on foraged herbs, cured west-coast fish and Connacht smoked meats.

OrderThe tasting menu, which changes with each day's wild and local produce from Connacht

Book3-4 weeks ahead

TipBook Tuesday to Saturday; the kitchen is closed Sunday and Monday.

Directions Book

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

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