Mussels in Chorizo, Sherry & Cream at The Spinnaker Bar, Dunmore East

The Spinnaker Bar in Dunmore East serves mussels in chorizo, sherry and cream for €14. Peter — who runs the kitchen and the bar — cooks them in a cast-iron pot with Spanish chorizo, dry sherry, double cream and fresh garlic, then serves them with garlic bread for mopping. The mussels come off day-boats that land at Dunmore East harbour, fifty metres from the kitchen door. Ring Peter on (051) 383 133 to book, or walk in most days and ask if there's a table free.

How Peter Cooks the Mussels

Peter starts with fresh mussels landed that morning at Dunmore East harbour. He scrubs them, pulls the beards, discards any that won't close. Then he slices Spanish chorizo — the semi-cured kind that releases orange oil when it hits heat — and fries it in a heavy pot until the fat runs. He adds chopped garlic, lets it soften for thirty seconds, then throws in the mussels. A slug of dry sherry goes in next — Fino or Manzanilla — and he claps the lid on so the alcohol steam opens the shells. After two minutes he pours in double cream, swirls the pot, and lets it simmer until the cream turns pale orange and the mussels gape. He tips the lot into a wide bowl, scatters chopped parsley over the top, and sends it out with thick slices of garlic bread.

The dish costs €14. It's on the menu year-round, subject to mussel supply. If the boats don't land mussels that day, Peter won't serve them frozen — he'll cross it off the board and offer the seafood chowder or the prawn cocktail instead.

Why Dunmore East Mussels Taste Different

Dunmore East sits where the River Suir meets the Celtic Sea, so the water is brackish — part fresh, part salt. Mussels filter fifty litres of water a day, and that mix of river minerals and Atlantic plankton gives them a sweeter, less iodine flavour than mussels from fully marine beds. The local boats dredge them from rope farms just outside the harbour mouth, and they're in Peter's kitchen within hours. You can taste the difference: plumper meat, less grit, no rubber texture.

The Spinnaker Bar is a working harbour pub in the Lower Village, so the seafood route is short. The day-boats tie up at the quay wall, the catch goes to the fishmonger or straight to the kitchen, and by lunchtime it's on your plate. That's why the mussels at The Spinnaker don't taste like supermarket shellfish — they're hours old, not days.

What Else Goes Well with the Mussels

Most people order the mussels as a starter, then move to the beer-battered fish (€22.50) or the seafood pie (€23). If you want to stay small-plates, Peter does prawn cocktail (€12) and seafood chowder (€13.50), and you can share a bowl of wings (€14) — buffalo or barbecue — with the table. The Greek salad (€11) is popular with people who want something sharp to cut the cream.

For drinks, most locals pair the mussels with a pint of lager — Heineken or Carlsberg — or a glass of white wine. Peter keeps a cold house white behind the bar (usually a Pinot Grigio or Sauvignon Blanc), and it's a safe match for chorizo and sherry. If you're driving, the ginger ale is Fever-Tree, not the flat stuff.

When to Come for Mussels

The Spinnaker Bar is walk-in welcome most days, but Peter asks that you ring ahead for Friday and Sunday evenings, or for any group of six or more. The number is (051) 383 133 — it goes straight to Peter, and he'll tell you if there's space. He posts this week's opening hours on Facebook (facebook.com/p/The-Spinnaker-Bar-61579148378692), so check there before you drive down.

Weekday lunchtimes are usually quiet, so you can walk in and get a table by the window overlooking the harbour. Weekends are busier — Ash & Laura sometimes play live music on the deck, and the place fills with locals and walkers coming off the Doneraile cliff walk. If you want mussels after a walk, aim for early afternoon or ring Peter the day before.

How to Find The Spinnaker Bar

The Spinnaker Bar is in the Lower Village of Dunmore East, Co. Waterford, right on the harbour. If you're coming from Waterford City, take the R683 south-east for twelve kilometres, follow the signs for Lower Village, and drive down the hill past the thatched cottages. The pub is on your left, painted cream and blue, with outdoor seating on the deck. There's parking along the quay wall — it's free, but it fills up on sunny Sundays.

The address for your sat-nav is Lower Village, Dunmore East, Co. Waterford. If you need directions or want to check if Peter has mussels on the day, ring (051) 383 133 or email spinnakerbardunmore@gmail.com. Peter replies to messages on Facebook too — just search for The Spinnaker Bar or use the link above.