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

Before you jump to Fettucine and Mussels in Lemon Garlic Butter Sauce recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit As Well As Healthy.

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Your primary meals should also contain fish such as salmon or even lean proteins, as these will also be able to help your health. The fantastic thing about salmon is that along with other nutrients it’s also loaded with Omega-3. Now when you choose to have a steak for an evening meal one thing you should remember is that 3 ounces will supply you with all the protein you will require for the day. In order to reduce your fat intake you should cut off any noticeable fat before you cook the meats.

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We hope you got insight from reading it, now let’s go back to fettucine and mussels in lemon garlic butter sauce recipe. You can have fettucine and mussels in lemon garlic butter sauce using 10 ingredients and 9 steps. Here is how you achieve that.

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