Fettucine and Mussels in Lemon Garlic Butter Sauce
- 2 lb fettucine, fresh or boxed
- 2 lb mussels, live and in shell
- 4 tbsp olive oil, extra virgin
- 2 stick butter
- 4 clove garlic, minced
- 1 large lemon, zest and juice
- 1/4 tsp salt
- 1 medium handful basil, chopped
- 1/2 cup pecorino Romano cheese
- 1/2 tsp ground black pepper
- 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.
fettucine, mussels, olive oil, butter, clove garlic, lemon, salt, handful basil, romano cheese, ground black pepper
Taken from cookpad.com/us/recipes/357388-fettucine-and-mussels-in-lemon-garlic-butter-sauce (may not work)