Fettucine and Mussels in Lemon Garlic Butter Sauce
Fettucine and Mussels in Lemon Garlic Butter Sauce

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, fettucine and mussels in lemon garlic butter sauce. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fettucine and Mussels in Lemon Garlic Butter Sauce is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Fettucine and Mussels in Lemon Garlic Butter Sauce is something that I’ve loved my whole life. They are fine and they look wonderful.

Add the garlic, simmer for a moment, and then add the lemon juice and zest. Be careful, adding the lemon should toast up the garlic pretty quickly, so remove the pan from heat for a moment as needed to keep the garlic from burning. Toasted is good, burnt is bad. Add the salt and basil, and simmer a minute or two.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fettucine and mussels in lemon garlic butter sauce using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Fettucine and Mussels in Lemon Garlic Butter Sauce:
  1. Get 2 lb fettucine, fresh or boxed
  2. Get 2 lb mussels, live and in shell
  3. Take 4 tbsp olive oil, extra virgin
  4. Make ready 2 stick butter
  5. Take 4 clove garlic, minced
  6. Take 1 large lemon, zest and juice
  7. Make ready 1/4 tsp salt
  8. Prepare 1 medium handful basil, chopped
  9. Prepare 1/2 cup pecorino Romano cheese
  10. Make ready 1/2 tsp ground black pepper

Toss the mussels with the garlic butter and then close the lid. Cook the pasta according to package instructions**. To the now empty pot, heat the butter and olive oil over medium heat until the butter has melted. Reduce the heat to low and add the garlic cloves.

Instructions to make Fettucine and Mussels in Lemon Garlic Butter Sauce:
  1. Cook the fettuccine in boiling water, and a smidge of salt, until al dente. Rinse under cool water to stop the cooking process, and then set aside.
  2. Rinse and then steam the mussels, in a steamer basket, until they open up. If they don't open, don't eat them. Run under cool water to stop the cooking process and clean out some grit, and then set aside.
  3. Heat the oil on low, and then melt the butter a stick at a time. I know, this is so not health food.
  4. Add the garlic, simmer for a moment, and then add the lemon juice and zest. Be careful, adding the lemon should toast up the garlic pretty quickly, so remove the pan from heat for a moment as needed to keep the garlic from burning. Toasted is good, burnt is bad.
  5. Add the salt and basil, and simmer a minute or two.
  6. Mix in the Romano and pepper, and add any extra salt to taste.
  7. Add the fettucine to the sauce, and toss the fettucine in the sauce.
  8. Add the mussels to the fettucine in sauce, and toss the mussels, fettucine, and sauce.
  9. Serve warm, and enjoy.

To the now empty pot, heat the butter and olive oil over medium heat until the butter has melted. Reduce the heat to low and add the garlic cloves. In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent. Remove mussels to a large bowl. In a large pan melt the butter and add the garlic, cooking for about a minute or two.

So that is going to wrap this up for this special food fettucine and mussels in lemon garlic butter sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!