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

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, fettucine and mussels in lemon garlic butter sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fettucine and Mussels in Lemon Garlic Butter Sauce is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Fettucine and Mussels in Lemon Garlic Butter Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

It is called my Lemon and Garlic Butter Sauce. I've based the recipe on the traditional Beurre Blanc sauce, which is a white butter sauce. Just add more of the cornstarch mixture until you have the sauce thicken to your liking.

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

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

Years ago I spent a morning with Chef David Lamonica of Scott's Seafood in Of everything we prepared that morning, a simple pan fried haddock with this lemon-garlic butter sauce was the most delectable. An incredible , super quick Lemon Butter Sauce for fish made with browned butter and lemon. It has a rich, nutty, buttery taste balance Don't try to make the Lemon Butter Sauce in the same skillet as the fish - the pan will be too large. And you don't need much - this stuff is rich!

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.

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