Wood Smoke Foodie Feast!

While lovely to eat out at the many local restaurants and cafes in the area, sometimes it is just nice to cook at home and chill for the evening.

We are so lucky to have an abundance of local food right on our doorstep – it can become a lovely adventure to put a meal on the table! Last summer, we welcomed good friends from Grenoble and invited them to join us for a seafood feast – with the caveat that they would also have to gather some of it themselves.

Off we went, wellies in hand, to a local spot known for mussels. Clambering over rocks, slipping on wet seaweed and gasping as we stepped into the shallow tide, we found bucket-loads of fresh mussels clinging onto rock, concealed beneath a curtain of seaweed. Hidden treasure indeed!

Next stop, Burren Seafoods, (behind Linnane’s bar) in New Quay, where we got to pick our very own, and very alive lobster – now that is takeaway with a difference! Then a short pit stop at Annie’s vegetable stand on the way home, to pick up some of her glorious floury potatoes and organic salad leaves. Our menu for the evening was almost complete…

The cheese course is next (especially with our French guests!), so just minutes from the cottage, we parked outside Aillwee Caves cheese shop, where we were offered generous samples of cheese – we chose their award-wining Garlic and Nettle and a generous hunk of their smoked gouda.

Oh no! We forgot the wine. No problem, a quick five minute drive to Burren Fine Food and Wine, where Cathleen pairs up a nice selection of French wine to accompany us for the evening.

Off to the cottage to cook! It is hard work scrubbing mussels, but so worth it to see them emerge glossy and gleaming, purple shells waiting for their quick steam in garlic and wine. That’s the starter done!

The brave among us gently dropped the lobsters into the pot and we counted down the minutes to that bright shiny red shell, emerging steaming on to our platters.

In the meantime, Annie’s spuds have been gently washed and boiled lightly until the skins burst open, spilling their pale yellow flesh ready for a dab of butter. Organic leaves tossed in a simple vinaigrette. Main course is complete.

And now, dinner time everyone! Our feast is ready!