Fettuccine With Mussels And Brown-Butter Leeks

• 8 ounces uncooked fettuccine
• 1/4 cup butter
• 2 1/2 cups thinly sliced leeks
• 1 1/2 pounds mussels, scrubbed and debearded
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon freshly ground black pepper

1. Cook fettuccine according to package directions.
2. Melt butter in a large saute pan or skillet over medium heat; cook, stirring often, 5 minutes or until butter turns medium brown with a nutty aroma. Add leeks and cook, stirring often, 5 to 7 minutes or until very tender.
3. Add mussels and lemon juice. Increase heat to medium-high and cook, shaking pan occasionally, 3 to 5 minutes or until mussels open. (Discard any that do not.) Add fettuccine, chives, and pepper to pan, tossing well.

fettuccine, butter, leeks, mussels, lemon juice, fresh chives, freshly ground black pepper

Taken from www.myrecipes.com/recipe/fettuccine-mussels-brown-butter-leeks (may not work)