Recipe: Delicious Fettucine and Mussels in Lemon Garlic Butter Sauce

Fettucine and Mussels in Lemon Garlic Butter Sauce. Just add more of the cornstarch mixture until you have the sauce thicken to your liking. For mussels, I would suggest you cook the mussels in the sauce itself. Lemon Garlic Shrimp Fettuccine is wonderfully creamy, bursting with flavor, and so easy!

Finally, we finish off our shrimp fettuccine by stirring in additional lemon. I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. You can cook Fettucine and Mussels in Lemon Garlic Butter Sauce using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fettucine and Mussels in Lemon Garlic Butter Sauce

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

Lawrence market one Saturday and saw this huge vat of fresh PEI mussels and just couldn't resist buying them. We served the chicken over fettuccine noodles and the light, tasty sauce was divine drizzled over the chicken and pasta. Loved this one, oh yes we did. Mussels with white wine, garlic, lemon and herbs in a plate, French fries. rustick background.

Fettucine and Mussels in Lemon Garlic Butter Sauce step by step

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..

White wine and garlic steamed mussels with pasta served with parsley in white vintage tureen. Place the mussels into individual dishes, discarding any mussels that won't open. Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic.