POV: Cook Restaurant Quality Mussels (How to Make Them at Home)
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- Опубликовано: 2 июн 2024
- Jack from Fallow cooks mussels in a sensational sriracha butter sauce. In this video, you'll not only discover how to craft this mouthwatering dish but also receive valuable insights into chef techniques that will enhance your culinary skills.
Join Jack as he expertly guides you through the meticulous process of selecting, preparing, and cooking mussels to perfection. He'll demonstrate how to create an exquisite sriracha butter sauce that elevates these mussels to a whole new level of flavour.
But the real treat lies in the culinary techniques Jack shares. You'll gain exclusive access to the methods and tips that chefs use to achieve impeccable results. From mussel selection to achieving the ideal sauce consistency, this video is a treasure trove of insider knowledge.
Whether you're a home cook aiming to impress or a culinary enthusiast hungry for gourmet experiences, this video is a must-watch. It's a gateway to the world of gourmet cooking and chef techniques that will leave you craving more.
So, get ready to indulge in the harmonious blend of mussels and sriracha butter sauce while absorbing the culinary wisdom from Jack's expertise. Hit that play button and start creating culinary magic in your kitchen! Don't forget to like, comment, and subscribe for more culinary inspiration and chef-level cooking tips.
Video Chapters
00:00 - Intro
00:03 - Cleaning the Mussels
01:11 - Preparing the Sauce
02:16 - Cooking the Mussels
04:23 - Making the Sauce
06:20 - Plating the Dish
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
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I travelled down to Fallow last week from the north of Scotland. The food and service were brilliant. It felt bizarre being in the place, after watching so many videos. Keep doing what you're doing guys!
I had the opposite - RUclips algorithm threw one of these videos up last week and I was like "hey, I know that place!"
I only had a few tastes of the food there, need to get back for a whole meal, what I had was incredible.
@mrdanjeremiah Truly a great spot. We went for breakfast on a Monday. I had the full fallow fry up, and sauce they do with it was brilliant. I'm crossing my fingers that they do an instructional video on it. It was a great treat for my girlfriend and I, and I got to nerd out a little bit 🤣
One vote for the pickled lemon recipe plz!!!!
Second that!
Came here for this. Please indulge us, Chefs.
been asking for months... this needs to happen.
These Chefs just rolling outta bed atm…😂 can’t wait to visit this restaurant in the summer with the kids.
One of if not the best meals I’ve had
You won't regret it. Don't skip on the chocolate mousse.
@@61samcarter oh I had the Chelsea tart and it was ridiculous. Best baby potatoes ever too. I’m making them for Christmas this year (video on the page)
The butter doing a spin at 5:29 puts funky town in my head lol
Oh! How I wish I could travel over and dine at Fallow! Their videos rock!
I’m Dutch and I LOVE mussels. It’s my deserted island stuff. Wheter steamed, baked, deep fried in a batter, I love it.❤
make more of these videos pleaseeeeee. sometime cant go out to eat but watching these and making it home is satisfying
Great work Jack! They looked amazing! 🙂🙂😋😋😋
Daamn i was there this week and was begging my brother to get these to share! Def next time, love your work guys keep it up!
Prepared it at Home today: the best ever.
Look fantastic! Will try it one day
Great recipe as always, chef Jack! That mussels dish looks fabulous. Perfect for Saturday dinner. Is it just me or this is a new recipe? Looks quite different from the mussels dish that I saw on other POV videos.
I love seeing different techniques like that do not try at home thing. Makes so much sense. will try on the grill
Nice. Mussels need to be exceptionally fresh for this cooking method to work. This looks delicious!
Great video! Those mussels look tasty
This is it. What a wonderful recipe, that brings mussels to the next level. I really must try it myself, thanks
Absolutely luscious 👨🍳
I'm sure they're great. But for me nothing is better than mussels cooked outdoors on a beach in Newfoundland. Fresh off the boat.
Diving for scallops in Scotland and eating them raw, thinly sliced, then the rest cooked by the skipper in butter, finished with lemon.
@dugbert9 haha that's living. I know people that do that over here too.
Thanks my man :D!
Looks great. I've never seen mussels cooked like that. One of my chefs would make us start over if we lit a pan on fire.
I've never had muscles before. If they were prepared this way, I'd definitely try them 👌
We Dine here last month.. we miss this restaurant…. Better food than what we had in Brat
It's been a day since Fallow added sriracha to a classic dish.
That is an impressive take on mussels and wine, smoke steaming them open…💥💥💥
Hi chefs!, are you open to 'walk ins' i'm on the way now from reading. And built abit of an appetite. Your food looks amazing. I hope to be inspired again :)
good grief this looks good
I think the French would say those mussels are a bit overcooked. I would and I’m Welsh!
Hey chef, the white squiggly shell on the mussel usually has a wee worm in it !!!Might want to scrape that off
Agree. Used to spend hours with a serrated steak knife scraping worms and barnacles off when prepping kilos of mussels
@@jamesdarby3991 been a fishmonger for 30 yrs , also a keen home cook.
Just a question what knifes do you guys normally use at the restaurant?
That looks rad, thanks so much.
But how long did you pickle the lemons for, was that something you did earlier that day, that week did you buy them in from where they've been pickling fro 146 years? I need to know 😭😭
I've never had any oysters or mussels, but this makes them look absolutely fantastic. I was wondering what knife it was that you were using? Fantastic video(s) as always and keep up the fantastic cooking! 😁
That looks like a Misono UX10, it's a popular knife amongst chefs.
@@Brad.T Thanks!
I saw a thermomix, what is it mainly used for in a commercial kitchen?
yum!!! how to make the pickled lemon please?
Amazing. No idea what the toast is all about otherwise I will have a go at that!
He said the toast would help to soak up the juice/sauce.
Hey Jack, bit of an off topic question. But what brand is your watch?
Thanks in advance!
Looks amazing. My sister and some fam live right near London and I def want to visit Fallow next time we’re there! Dumb question; How do “flame up” (flambé?) the pan like that? I’ve flambé-ed once in my home kitchen with some sherry or whisky and a match, that that was only time. (Almost lost my eyebrows too!). Is this because you’re on a professional stove? Is it simply because some oil splashed out and everything catches thereafter?
Yeah it's basically aerosolized oil from the pan being carried into the air by steam and then igniting in the flames from the gas-burner. Wouldn't work at home unless you also have a gas burner. (Might also be dangerous at home)
@@tet5uo We have a gas stove but not the BTUs of a pro stove. Thanks for your answer!
Looks bomb
holy shit that looks good 🤤
I am not a fan of cooking mussels. I like them raw straight out the shell or slightly blanched in hot water till they open but this looks amaaaaaaazing. I will give this one a shot, thanks Chef
Doesn't that fuck you up?
I didn't realise they could be eaten raw. Would this not make you sick?
Any Chance u share the recipe for the pickled lemons?
Excellent. I do mine in a similar way, but pan on the green egg outside as the smoke production stinks out our kitchen otherwise. Will copy your use of lemon.
I did this just like chef and burnt my house down. Now I live in a mussel shell.
I set-off my fire alarm every time I cook steak... this one will be epic!
Haha. DONT DO IT
And there's me expecting a teaspoon or two of sriracha.
Whats the point of the blow torch?
Whats that cutting board?
What's the point of torching it after it starts to flame? Is it necessary to do also?
What kind of oil does hé uses?
Two part question: 1) what was the purpose of 'flaming' the oil/mussels if it was already lit up? 2) Isn't it dangerous to put a torch so close to that flame? Does anyone have insights as to these two questions? Thank you.
The torch isn't 100% necessary, it just adds heats and gives a touch of smokiness to the mussels from the heavier sear, and so long as the mussels aren't swimming in extremely hot oil, there's no danger to doing such.
Ive been a cook for a decade now, and every time I click on a video I can't find a single fault in what you do. I can only hope to work at your restaurant one day
why does he burn the oil at 3:30? Wouldnt that taste like burnt oil?
I like putting mine in the airfryer.
Boom! 💪
Brother do you not take the white worm things off??
It's not going to taste like gas ? when you fire that up. I'm just curious because when I cook this dish and the flame touches a pan, it always tastes like gas.
Thank you for answer
is it true that live mussels float and dead ones sink? while i made that up, i always throw out the few taht dont float - it means they's not sealed so theyre not worth using.
i put cold water in the sink and let them sit for ten mins, then quickly clean them up. lovely saute in this video. cheers.
Does igniting the oil not give those mussels a super burnt oil taste?
this looks phenomenal. Question: was that a nonstick pan? Why does it look rusty?
the light hit it strange, theres absolutely no rust on that pan anywhere. cast iron or carbon fibre i imagine.
It is not a nonstick pan.
@Nice_Fella it's neither. They don't make carbon fibre pans. Carbon fibre is a lightweight material used for high-end bikes and such.
Cast iron is thicker and heavier. These pans are carbon steel or wrought iron pans. The colour is the patina from the oil.
it's a carbon steel or wrought iron pan. No rust, that's the patina from the oil.
it's a carbon steel pan that has acquired a non-stick capability through seasoning and use. Many videos on YT show you how to achieve the seasoning. Non stick pans belong in the bin. A good brand is De Buyer.
❤
Moistyyyyy!
What music is this???
Yowza 🤯
Very hard to make this in your own kitchen … but might just make the sauce and throw the mussels in it just won’t have the smokiness flavour but why not that’s what cooking all about
Is it okay to send them back if they arrive to the table not hot enough? I think the ones I ordered had been on the side for too long.
Shetney Islands???!?!?!
🍻🍀
why not onion first? To hot pan?
Well overcooked
Look amazing but you left the barnacles on. Genuine question in is it a waste of time trying to remove them?
Name of the knife?
Gonna totaly make this (I'm not, to poor)
Muscles are not that expensive, onions and garlic are cheap, sriracha, lemon, parsley, cream or butter aren't really expensive either and depending on the whine it doesn't have to break the bank either. So what's the ingredient that is too expensive for you?
It could be any or all ingredients based on individual circumstances and in reality there isn't a lot of eating in this. as much as it looks delicious, it isn't very filling so the portion size against cost may not be good value for money either. just my tuppence worth@@carpediem5232
how is that even possible. I guess you don't eat any kind of meat. Where I live(which isn't a sea country), 1kg of mussels cost slightly more than 1kg of chicken breast(deboned). Mussels are really not expensive at all.
mussels were once peasant food. Now the peasants won't touch them. Same with oysters and trout. Funny old world.
@@carpediem5232 Everything. I doute the food bank is gonna have any of that lol.
Take the long road for a shortcut 😂
Shetney Islands?
the love-child of the Shetlands and Orkneys obvs.
wok hei, same concept
I dropped the ball when he put the cream
Somebody removed my bear, I got a nice shower, then suddenly I was on fire being flamed to death *Life of mussell*
My smoke detector went off just watching this
This is how you do this at home.
Btw don't do this at home? 😂
Looks really nice.. but mussels look a right pain in the ass to eat? I’ve never tried them
I wish I had the balls to try making this, but given that I've got a normal hood vent in my home and not a commercial one I think I'm gonna pass lol
03:31 Yeah no, I ain't doing that at home
Question: I've noticed you use carbon steel Debuyer pans in your kitchen. The manufacturer strictly forbids the use of acidic ingredients (lemon juice, white wine, pickled ingredients etc) as it'll ruin the seasoning. How come you guys go crazy on the acidic stuff and still maintain the seasoning??
P.S. love what you're doing and keep on doing it!
Good question! There's a bunch of nuance possible when it comes to seasoning.
Isn't that why the pan looked rusty ?
Think I'll have moules tomorrow...
Very nice recipe, I love mussels... but frontal GoPro is not a good idea... sorry😵💫
It was fine until I realised the need to burn my apartment down for a plate of mussels
Won't that crispy piece of toast turn all soggy with the mussels and sauce on top of it?
I believe that is the point to absorb the sauce and keep it on the plate rather than sloshing around everywhere. At the end of the meal the soggy bread will be flavoured with the sauce and be a nice end to the meal
I love that they cook mussels with the barnacles on, it’s a total myth that they should be removed - it’s one of those boring lessons you learn as a young chef and then get opinionated later on in your career… they’re harmless if you blast them with heat, pretty much like anything in cookery. Nature intended them like that, which appears to be Fallows philosophy.
Nothing like a bit of barnacle grit to thicken the sauce eh chef
@@robertcornelius8056 snore, chinois chef
@@Chrisjohnharrison yeeha go cowboy
Those moules are overcooked, mon ami.
That burned oil is becoming souce?
u prob cant cook
when was the butter burnt... he literally says be careful not to burn it then adds wine and it wont burn after that
@@BobaPhettaminehe's talking about the oil in the start not the butter smartass
It's just one component of the sauce, but yes. It's what gives the char that chef pointed out before adding the onions and garlic and adds a layer of flavor to the final dish.
the burned flavour adds a smoky flavour to the sauce
Great recipe. But to much flame for the average home kitchen.
Dude , what’s he saying?? I have to use captions listening to the Chef.
In this video I am a Chef by trade and you talk about Scotland Mussels so come to the UNITED STATES and see the different types of MUSSELS CLAMS OYSTER S ALL shellfish and my friend I am from Honolulu Hawaii so let's play make me OYSTERS ROCKEFELLER CLASSICAL FRENCH STYLE WITH HOLLANDAISE SAUSE so don't talk if you don't know what you are talking about
It looks overcooked for my liking
Creamy sauce is for people who overcook mussels from mediocre grounds.
That de buyer pan is really heavy, the chef just tosses it like a fucking kid’s toy Aluminium pot
Grill at 600deg, flames on top of flames, nervous firefighters standing at the ready at this outrageous display!! And my man comes back with "you know what we need?? A WELDING TORCH!" Really, bro? You could throw a bucket of water on a drowning man, too, I suppose. Otherwise, looks like a fine mussels dish.
"How to Make Them at Home" to "Don't do this at home"
mussels with hot sauce? why
Why butter?😢
Why not?
butters used in a lot of mussel dishes...
it makes the sauce glossy and is velvety in the mouth
Normal, almost required for any mussel dish. Professional chef from the PNW here.
HEY CHEF!!! your pan is rusty
maybe over cooked.......