Linguine with Donegal Coast Mussels

Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil


  • 500 g cooked linguine
  • 20 large mussels (de-bearded, rinsed and scraped)
  • 2 cloves of garlic finely chopped
  • 1 shallot finely chopped
  • 0.50 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


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


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