Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, fettucine and mussels in lemon garlic butter sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Some creamy garlic mussel in a Lemon butter sauce served with freshly baked Feta and Olive bread, an Awesome Taste. Think garlic, lemon, butter, herbs and olive oil. The simplest flavors sometimes really bring out the most in foods! I find that this easy simple garlic and lemon mussels is the base for anyone to start building on their mussels recipes.
Fettucine and Mussels in Lemon Garlic Butter Sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Fettucine and Mussels in Lemon Garlic Butter Sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 2 lb fettucine, fresh or boxed
- Take 2 lb mussels, live and in shell
- Take 4 tbsp olive oil, extra virgin
- Get 2 stick butter
- Take 4 clove garlic, minced
- Take 1 large lemon, zest and juice
- Get 1/4 tsp salt
- Make ready 1 medium handful basil, chopped
- Get 1/2 cup pecorino Romano cheese
- Get 1/2 tsp ground black pepper
Parmesan cheese and butter - They're classic fettuccine Alfredo ingredients for a reason! Parmesan adds nutty umami flavor and thickens the sauce Then, drain it and transfer it to a blender along with the Parmesan cheese, garlic, Dijon mustard, lemon juice, olive oil, butter, salt, and freshly ground. 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.
Steps to make Fettucine and Mussels in Lemon Garlic Butter Sauce:
- 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.
- 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.
- Heat the oil on low, and then melt the butter a stick at a time. I know, this is so not health food.
- 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.
- Mix in the Romano and pepper, and add any extra salt to taste.
- Add the fettucine to the sauce, and toss the fettucine in the sauce.
- Add the mussels to the fettucine in sauce, and toss the mussels, fettucine, and sauce.
- Serve warm, and enjoy.
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. For mussels, I would suggest you cook the mussels in the sauce itself. Melt butter in a large skillet over medium heat.
So that is going to wrap this up with 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
