Easiest Way to Best Perfect Fettucine and Mussels in Lemon Garlic Butter Sauce

Easiest Way to Best Perfect Fettucine and Mussels in Lemon Garlic Butter Sauce Delicious, fresh and tasty.

Fettucine and Mussels in Lemon Garlic Butter Sauce. Great recipe for Fettucine and Mussels in Lemon Garlic Butter Sauce. Garlicky, cheesy, buttery fettucine and mussels. If you see a plate of this for dinner, it's going to be a good night.

Remove mussels to a large bowl.

Keeping the juice in the pan whisk in the butter and pour over the mussels.

Toss the mussels with the garlic butter and then close the lid.

You can cook Fettucine and Mussels in Lemon Garlic Butter Sauce using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Fettucine and Mussels in Lemon Garlic Butter Sauce

1. You need of fettucine, fresh or boxed.

2. Prepare of mussels, live and in shell.

3. Prepare of olive oil, extra virgin.

4. It’s of butter.

5. It’s of garlic, minced.

6. It’s of lemon, zest and juice.

7. It’s of salt.

8. It’s of handful basil, chopped.

9. It’s of pecorino Romano cheese.

10. Prepare of ground black pepper.

This recipe is a combination of my favorite mussels recipe, which is essentially steamed mussels in a creamy garlic butter sauce.

Plus another simple pasta dish I frequently make with fresh basil, olive oil, garlic, and Parmesan cheese (essentially raw pesto ingredients, minus the pine nuts).

Saute the garlic in the olive oil and margarine over medium heat.

Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).

Fettucine and Mussels in Lemon Garlic Butter Sauce instructions

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 dont 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..

Sprinkle cornstarch over top and stir in with a whisk.

Pour in the lemon juice and Chardonnay.

Cook until the Chardonnay reduces to half.

Add the chicken stock and let come to a simmer.

Toss in the cooked pasta until coated.