The unlikely place you’ll find some of the world’s tastiest oysters

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The unlikely place you’ll find some of the world’s tastiest oysters

By Ben Groundwater

I’m prepared for the history. Moran’s Oyster Cottage has occupied this same spot on the lip of the Kilcolgan River, near its meeting with Galway Bay, since 1797. So, you expect a little old-world Irish charm.

Survival of the tastiest ... Moran’s Oyster Cottage.

Survival of the tastiest ... Moran’s Oyster Cottage.Credit: iStock

And there’s plenty. For more than 220 years this thatched cottage has been welcoming thirsty visitors with open arms and a crackling fire.

Back in its original form, Moran’s was a purveyor of alcoholic beverages only, plying a voracious crowd as they alighted from fishing boats in the docks and made their way to the nearest watering hole. The village of Kilcolgan had four pubs in its heyday, as this small port attracted maritime business servicing County Galway.

But then, it died. Kilcolgan all but disappeared. In the 1930s a new highway was built nearby, linking the north and south Galway coasts, and Kilcolgan as a trading port became redundant.

Consider the lot then of Michael Moran, the fifth generation of Morans to run the pub, who watched as his family business began to vanish before his eyes. Kilcolgan’s three other drinking establishments closed their doors and their owners moved on. Michael, however, was determined to keep Moran’s alive.

Moran’s of the Weir.

Moran’s of the Weir.Credit: Alamy

And he did so after hitting on a novel idea: serve seafood to go with all the whisky and beer. Make the most of the 283 hectares of oyster beds in Kilcolgan Harbour, and the wild salmon and prawns caught in the nearby vicinity, and offer something no one else appeared to have thought to do.

The rest, as they say, is history. These days a large part of the old cottage the Morans lived in has been transformed into another section of the pub. Two of the Morans’ old bedrooms have become private dining rooms, or “snugs”.

The walls here are strewn with mementos and maritime bric-a-brac collected over the centuries; the wooden floors still creak under the weight of 200 years of history; photos of celebrity visitors such as Pierce Brosnan and Paul Newman beam across the dining room and tell of a struggling old pub that got things right.

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So yes, I was prepared for the history here. I was prepared for the beauty of the riverside location too, and even for the warmth of the welcome, which isn’t exactly unheard of in Ireland, and which Moran’s is famous for.

But what I was not prepared for is the oysters.

The taste of the sea - in a  good way.

The taste of the sea - in a good way. Credit: Alamy

Moran’s serves two types of oysters: gigas, which, confusingly, is a type of Pacific oyster also known as an “Irish rock oyster” (there’s a joke there somewhere); and wild native oysters, known as “Galway flats”, a rarer breed that takes up to five years to grow. I order a tasting plate – three of each – and settle back with a pint of Guinness, because this is still a pub after all, and wait for the famous products to arrive.

And they do. And … they’re good. They’re very, very good. Both the gigas and the native oysters are bright and briny, with a satisfying mineral, umami moreishness that is irresistible. They taste of the sea, in the very best and cleanest way.

These, I’m thinking as I sit back on my wooden bench and sip the Guinness and nibble on brown bread baked in-house as it has been for centuries – these might just be the best oysters I’ve tasted in my life. I’ve eaten plenty, from Coffin Bay and Merimbula in Australia to Arcachon in France and Hiroshima in Japan, and I doubt I have ever had a better oyster than these.

Though I could quite happily sit here and slurp bivalves all night, there’s more food to choose from: cold platters of smoked salmon and prawns that all sound lovely on a day warmer than this; pan-seared Dover sole with beurre blanc that frankly I wish I had ordered as I watch plates being carried past; and simple breaded scampi with chips that I’m thinking will go pretty well with another pint of black ale.

This, too, I am prepared for.

THE DETAILS

VISIT

Moran’s Oyster Cottage is at The Weir House in Kilcolgan, County Galway. It’s open Tuesday to Thursday for dinner, and Friday to Sunday for lunch and dinner. Bookings essential.

See moransoystercottage.com

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ireland.com

The writer was a guest of Tourism Ireland.

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