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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 Techniques To Live Green Plus Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

A large amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

The kitchen alone offers you many small means by which energy and money can be saved. It is quite straightforward to live green, of course. It’s related to being functional, usually.

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

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

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. Steamed Mussels in Garlic and Shallots. Mussels and Clams with Curry Coconut Sauce over Noodles.

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