Frozen Range

Cooked Mussel Meat

Linguine with Mussels


  •  800g Mussels
  • 150 ml olive oil
  • 5 tinned anchovies
  • 13 capers
  • 2 clove garlic, finely chopped
  • ½ red chillies, finely chopped
  • splash of white wine
  • 360 g linguine, fresh or dried
  • 1 large tomato, deseeded and cut into dice
  • handful of parsley, chopped extra virgin olive oil, to serve

1. Heat the olive oil in a large saucepan, add the anchovy fillets, the capers, garlic and chilli and sweat for a few seconds. Stir in the mussels, add the wine and allow it to evaporate, and then add the mussel liquid.

2. Cook the linguine according to the manufacturer's instructions. Drain the cooked linguine and add to the mussel sauce with a little of the pasta water, adding the tomato cubes and parsley.

3. Mix well and cook through for a minute. Drizzle with olive oil and serve immediately.


Nutritional Information

Typical Values for 100 grams serving

Energy 121KJ

Fats 4.3g

Saturates 1.2g

Carbohydrates Trace

Sugars Trace

Fibre Trace

Protein 20.5g

Salt 143mg

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