How to Prepare Perfect Fettucine and Mussels in Lemon Garlic Butter Sauce - Free Download

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Before you jump to Fettucine and Mussels in Lemon Garlic Butter Sauce recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to fettucine and mussels in lemon garlic butter sauce recipe. You can have fettucine and mussels in lemon garlic butter sauce using 10 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Fettucine and Mussels in Lemon Garlic Butter Sauce:

1. Get 2 lb of fettucine, fresh or boxed.
2. Get 2 lb of mussels, live and in shell.
3. Prepare 4 tbsp of olive oil, extra virgin.
4. Prepare 2 stick of butter.
5. Provide 4 clove of garlic, minced.
6. You need 1 large of lemon, zest and juice.
7. Use 1/4 tsp of salt.
8. Provide 1 medium of handful basil, chopped.
9. You need 1/2 cup of pecorino Romano cheese.
10. You need 1/2 tsp of ground black pepper.

Steps 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..

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. Add the wine, lemon juice, thyme, half of the parsley, and freshly ground salt and pepper. Add wine, basil, and red pepper flakes to the pan.

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