The native Irish oyster “Ostrea Edulis” can be found throughout the coastal regions of Ireland and is considered traditional fare dating back to the 13th Century.
The best way to enjoy the full flavor of Irish oysters is to eat them raw, served on the half shell to hold their succulent juices. Topped with fresh lemon juice or a drop of Tabasco sauce, and a cold pint of Guinness or any Irish Stout served on the side, oysters make for a wonderful simple supper.
Oysters & Stout
Serves 6 (3 oysters each)
- 18 raw, fresh oysters, shucked
- Sea salt and ground black pepper
- Lemon juice
- Tabasco sauce
- 6 pints of Irish Stout
Arrange opened oysters on a platter filled crushed ice, making sure to keep any seawater in the shells. Season as you wish with sea salt, black pepper, lemon juice, and Tabasco then tip into your mouth. Follow each oyster with a hearty glug of stout if you can manage it!
(One of the best ways to experience eating Irish oysters is to attend The Galway International Oyster Festival. The festival takes place each autumn and has evolved from very modest beginnings: in September 1954, just 34 guests attended the very first “Oyster Festival Banquet”. Now, thousands of people from around the world gather together to eat oysters and drink Guinness each year).