Fettuccine with Mussels and Brown-Butter Leeks

Coastal Living
Fettuccine with Mussels and Brown-Butter LeeksRecipe

Photo: Jennifer Davick; Styling: Linda Hirst

Makes 4 servings


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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


Hands-on: 5 Minutes
Total: 20 Minutes

1. Cook fettuccine according to package directions.

2. Melt butter in a large sauté 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.

Created date

January 2015