9/12/2023 0 Comments Ireland foodie townsSmoked salmon: Salmon is native to North Atlantic waters and the Irish enjoy vivid orange-pink slivers of the smoked variety with eggs for a posh breakfast, with potato bread or boxty (see below), or on brown soda bread as an open sandwich. Cockles can be eaten raw with vinegar or steamed in their shells, while mussels are often eaten Belgian-style with white wine, parsley and butter and a side order of chips (or fries, as they’re known in the US). The drink of choice is chilled white wine or – best of all – a glass of creamy stout.Ĭockles and mussels: These tasty mollusc morsels became part of Dublin mythology through the song “ Molly Malone,” but you can enjoy them anywhere within reach of the coast. Purists love to suckle the salty flesh straight from the shell, but the more cautious can enjoy them grilled with bacon or baked with breadcrumbs and garlic. Oysters: The best day to feast on oysters is on Bloomsday, Dublin’s annual celebration of the writer James Joyce held on June 16. While chowder is not unique to Ireland, the local twist is that it comes served with sweet dense slices of brown soda bread – more on which later. This thick soup is made with cream or milk and a dash of white wine and should be swimming with hearty chunks of salmon, haddock, shellfish and potato. Martin Siepmann/imageBROKER/ShutterstockĬhowder: When winds are bracing and there’s a bite in the air, there’s no finer way to restore one’s spirits than with a warming bowl of chowder. Salmon is native to North Atlantic waters.
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