Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil
Ingredients
- 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
Method
- 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
