Jacques Pépin Makes Moules Two Ways | American Masters: At Home with Jacques Pépin | PBS
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- Опубликовано: 1 окт 2024
- Official website: www.pbs.org/ame... | #AmericanMastersPBS
Pépin demonstrates two ways of making mussels. His recipe for moules marinière includes garlic, white wine, onions, seasonings and herbs. It becomes a moules poulette when it is finished with a bit of cream and starch for a slightly thickened sauce.
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards - including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special - 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
Those knife skills though!
The only chef I’ve seen on RUclips so far who’s made clear the distinction between marieniere and poulette.
Jacques is s the greatest chef in the world. A true legend💋
Jacques is a true legend. I could watch him cook all day.
Much love, huge hugs and prayers, Chef Pepin, from a long-time admirer somewhere near Seattle.
Used to be a SCUBA diver in Puget Sound. Mussels, clams, Dungeness Crab.
Dad was a sports fisherman.
ME: Dad, why do you have 5 boats?
DAD: Because I sold one.
Many crab pots. True story.
😂 😪 😂
Thanks, once again, kind Sir.
⚘🙏❤🙏⚘
Mmmmussels. Would be great on Christmas Eve. Thank you as always chef.
I love this man! Simple,classic, elegant and decent!
I could eat three bowls of that with crispy fries (or baugette and butter) and and a cold bottle of chablis! I love mussels prepared in any way!
My absolute favorite baguette and lots of butter for me and of course some wine
"Two generous portions"? Sorry, just one portion for me.
As someone who has studied Escoffier's techniques throughout my culinary journey of many, many decades, thank you for making them so accessible, you are beyond compare. Thank you !!
Wonderful, as always. Thank you Chef
Does pretty darn well for a man his age. Thank you Jacque!
so delicious looking.
i love how your spices are set-up.
how nice to have so many within easy reach.
Mis en place, my friend - mis en place
Culinary gangster…prayers and strength to you chef.
Hands made of leather. 😂. I would have to let them cool a bit more.
🙊It takes me 10 minutes to cut a shallot . This man💯.
I've never seen this before wonderful!!!
Hi, do you prepare the mussels before cooking them? Like putting them in salt water to let rhem rinse themselves?
No, if you purchase your product fresh from a reputable vendor and keep them chilled properly until you cook them, they only need to be picked over (remove the beards) and rinsed and drained before cooking - there may be a small amount of grit in the very bottom of the juices after cooking so it is not uncommon to allow the last bit of liquid to remain in the pan after cooking
Jacques is better than most of the new RUclipsr cooking vlogs.
You know it’s good when the Master himself says”absolutely delicious!”
Cooking is my only forte. And Jacques is the Jedi master!
I cooked this dish and I’m hooked!! Absolutely amazing!
I love it, simple and no dislikes, how can you??
DIslikes have now been hidden.
RIP garlic
You are superb! The best of the best. Have a wonderful holiday.
Damn that looks WONDERFULL!
Looks incredible. Mussels are amazing.
I love these videos. The recipes are so doable. I love it
This I had in Belgium, so good
Show us how to make the "Billy B"
I love Jacques!
Viva Pepin!!
The master indeed!
Bring us wine, bring us mussels! Let’s make this lovely dish! 🥰
Please. No Italian mixed herbs if you actually care about your cooking.
*Marinières.
Y'all need to send dude a new mic! Still a pleasure to watch him work. ("Sluuuuurp!")
You don't need salt with mussels. You buy them live and of course they have sea water inside
Yes, I'm sure you're a better chef than Jacques Pepin, so I will listen to you.
Right, this random guy in RUclips comments know more about this dish than the greatest all time Chef in the world...