• 500 g cooked linguine
  • 20 large mussels (de-bearded, rinsed and scraped)
  • 2 cloves of garlic finely chopped
  • 1 shallot finely chopped
  • 0.5 a fennell bulb
  • 10 cherry tomatoes
  • 1 cup fresh flat parsley
  • juice of 1/2 a lemon
  • juice of 1/2 a lime
  • 8 oz white wine
  • 2 knobs of butter


  • Sauté the fennel, garlic and shallots in a little Donegal rapeseed oil but without colour
  • Add the wine, mussels, lemon and lime juice and season
  • Cover with a lid and when the mussels open add the tomatoes and reduce the wine.
  • Add the butter and parsley and toss until the butter melts and emulsifies
  • Drop the pasta in boiling water for 10 seconds and strain. Add to the mussels and toss.
  • Serve and drizzle with a little Rapeseed oil