 |
 |
|||||||||||
|
|
||||||||||||
 |
 |
Bon Appetit - May 1996
Going out 'The Best Pub Grub' by Mary Dowey
...'Among the first to venture in this direction was Moran's Oyster Cottage, 10 miles south-east of Galway city. Serving up the best that's fresh as a natural progression for the traditional thatched pub for some two hundred years. Willie Moran is the sixth generation to head the business, and when this World-Champion Oyster Shucker isn't pulling pints in the pub, he's tending his precious bivalves as they fatten in the shallow water where the Dunkellin River flows into the sea.
"Its one of the few oyster beds in the world where you can take up oysters and eat them without purification because there's no pollution", Willie says. "They have a unique salty flavour you wouldn't find anywhere else".
The season begins in September, during the Galway Oyster Festival, but the shellfish are at their juicy best in the middle of winter. That's when Moran's habitues tuck themselves into a seat beside the stove and indulge - if not in oysters, then in a bowl of thick seafood chowder or a platter of mixed seafood. When the sun shines in summer, you can sit at a table outside and watch the swans glide by.'......
|
_________________________________________________________________
|Home|
|History| |Menu|
|Location| |Awards|
|Reviews||Hall
of Fame| |About Oysters|
|Oyster Festival|
|Contact
Us|
Copyright
2002 © Moran's Oyster cottage
Site design: Eirdesign