One of my Patreon told me about your channel. I am actually really glad to see some other channel with someone keen on exploring French cooking recipes. You surely know what I am going through now testing recipes 😄. Cheers. Stephane
Hello, Stephane, I’ve enjoyed your content for years. Very gracious of you to pop in and give feedback. Part of the enjoyment of your channel is your good nature. Cheers!
I know the point is to follow Julia's instructions, but something to keep in mind: Modern farmed mussels are grown on ropes in deep water. You don't have to purge sand from them and rarely do you need to wash/scrub them beyond rubbing them together under running water while sorting them and do a little de-bearding. Unless you have a really beard-y batch, you can typically go from package to pan in under five minutes. Flavor and texture-wise, once they're out of the shell they're practically indistinguishable from wild harvest mussels. Ethically, farmed mussels are one of, if not the #1, best choice when it comes to seafood. They are sustainable and studies have shown numerous times that mussel farming improves the water quality and the platforms used in their farming have some of the least impact (when anchored and maintained properly) on the environment.
@@antichef Or you can spend $14 for a 3 day shellfish license, go to the beach and its 72 mussels per day, go at low tide, crab at high tide, and those you have to purge sand and scrub a lot more. but you don't really have dead ones you throw away, and you can get goose neck barnacle's as well. Back when I was a kid there was no limit, and no license needed.
@@tamugray2650 Most of the grocery stores in my home region in the US have farmed mussels at the seafood counter. Sometimes they're loose, most of the time they're in pre-weighed 2lbs mesh bags. I typically get the mesh bags, and I usually only have 3-5 broken shells/duds. If you're too far Island to get fresh/live, look for frozen PEI (Prince Edward Island) or Maine-grown mussels. Mussels (even just the meats) don't lose much quality when frozen, so they're a decent option if that's all you can find.
@@drummerlovesbookworm9738 If you ever get the chance to get to Baltimore, Maryland, there is a restaurant in Fell's Point called Bertha's Mussels.....the best mussels, hands down, I've ever had.
Never put discarded bits of raw seafood in your inside bin! Biiiiig stinky mistake! I learnt that the very hard way, I was scarred for life. Double bag the bits and deposit straight into your outside bin.
When I was doing a tent show in Estevan, SK, after the performance the cast all went to a place that served all-you-can-eat mussels. I love mussels, so naturally I took "all-you-can-eat" as a challenge and got into a mussel-eating contest with one of my castmates, who was 6'10" tall and weighed nearly 300 lb, while I was 5'9" and weighed 180 lb. He stopped at nine bowls, but I kept pushing on and finished eleven. The next morning my shit was like black tar because of the iron content. By the way, I think that thing about mussels being safe to eat if they don't open after cooking is basically a myth. As for the ones that don't close when you tap them, just smell them. You'll know if they're bad or not. Here's something I found regarding that: "Look at the influential cookery books of the 1960s, such as _Larousse Gastronomique_ in 1965 and _Italian Food_ by Elizabeth David in 1966. These books made absolutely no mention of discarding unopened mussels. The myth seems to have been started by the English food writer Jane Grigson in her 1973 publication, _Fish Book._ The exact quote is: 'Throw away any mussels that refuse to open.' "According to Nick Ruello, the mussel expert and fisheries biologist, this advice stuck as tightly as a barnacle. By the 1970s, some 13 per cent of cookery books were agreeing with Jane Grigson; and by the 1980s, this had risen to 31 per cent. By the 1990s, there was almost universal agreement among the cookbook writers-none of whom were fisheries biologists. "Indeed, Nick Ruello personally contacted two prominent Australian cookbook writers and asked them why they wrote this. Their replies were that the information 'came from their young research assistants who did much of the work in preparing the latest book.' It was as though once the advice had been written down, it kept on spreading because other writers quoted it, without checking if it was correct or not. And it was not." www.abc.net.au/science/articles/2008/10/29/2404364.htm I wonder how many perfectly good mussels have been wasted over the years in restaurants all over the world because of this one quote by Grigson.
The thing about cooked but closed mussels isn't actually that they're unsafe. If you cook a bad mussel the whole pot is tainted and you shouldn't eat any of them. A closed mussel is just hard to open. Mussel shell lips are very thin and a butter knife or the like will tend to shatter them rather than prise them open. You're very likely to wind up with shell fragments all over the place including in the bowl with the rest of the mussels which means you might wind up eating one accidentally. Mussels are so cheap it's better to just discard any that doesn't open rather than bother with all of that. Further if a mussel doesn't close before cooking discard it even if it doesn't smell. The bacteria level could be harmful and the odor could not be noticeable yet. Don't take chances with your or your friends and family's health. Again, mussels are too cheap to be taking risks with. Also this belief that professional chefs and restaurant kitchens are guided by cookbooks intended for home cooks never ceases to amaze me. I own cookbooks like Modernist Cuisine and The Professional Chef (if you can even call that a cookbook it is a textbook at the CIA) not ones meant for home cooks.
@@KenS1267 but again where do you base the advice to discard mussels that don't close? The other person provided sources and everything while you literally just repeated the whole thing verbatim
I just love mussels! The stuff about mussels that don't open after cooking is a myth, however. There was an Aussie study years ago which showed there's nothing wrong with cracking open any mussels that are still closed after cooking and eating them. I know I'll get a bunch of people telling me I'm wrong, but please look it up. It makes me sad that so many are wasted because of this outdated belief.
I enjoy the simple white wine and garlic mussels. And a hunk of baguette on the plate to catch the juices. I also learned to use the shell of the 1st mussel to scrape out the following ones.
Are you in England? You might not believe this but Iceland do a great frozen mussels with sauce already added. If you add a splash of wine to that while cooking it tastes amazing! and cheap!
I love mussels. Had mussels two ways in Amsterdam. One was prepared with the onion, garlic, wine. The others were battered and fried, kind of like fried oysters but with mussels. Had an equally delicious mussel soup in France. Cheap, easy to prepare and delicious. All you need is some nice crusty bread to sop up some of that cooking liquid. Heaven.
For me I think I would butter the bread crumbs first, then cook the mussels as per version 1, then drizzle the bread crumbs over the cooked mussels. I just can't wait until you get to Cassoulet.
Your prep techniques are very different from your videos about 10-14 months ago. I binge watched your channel for about 3 days and it was fantastic. You have a wonderful camera presence, very natural. Feels like I'm watching you from the adjoining room just waiting to try your creation! 👍🍽️
No garlic or cream? Surprising. I love them, but those two ingredients with wine instead of vermouth would work better….for me. Great job, though, with all that cleaning!
You need some very thin toasted garlic bread shards to soak up all that amazing liquid. I find that eating mussels in very dim lighting is absolutely the way to go. They are hands down my favorite thing to eat on the planet. I love mussels, but I would have soaked up and snarfed that cooking liquid. That is the money. yum.
Jamie, not quite adding 2 oz butter to a dish: "I love ya Julia, but that's too much butter." Me, eating leftover buttercream from a bowl with a spoon: "Yeah."
Wow. I started watching you because I love Julia Child. I am a widowed senior, but you are my doubleganger. I bought the same book when I was 14 and a French student. I was actually more arrogant about my abilities and sloppier than you. My mother actually cried when she came home once, and I was making pate choux. Yes, it was on the ceiling and doors. Our birthdays are the same day--wonder if that is it. I actually look a bit like you. (Let your hair grow longer and fuller--you have a narrow face-just TV advise). Long story short--I am now an excellent cook. I have since become a vegetarian--but still love Julia. You get better with each show. Perseverance.
Mussels are really a lot more expensive around here though - it must be because you're near the coast. I like the first version of mussels better, served with some buttered baguette slices.
We found a easier way to cook the mussels is to use a wok. You can still follow the recipe but being able to shake them and the space that the wok offers makes it so much easier.
Love mussels. Great with most kinds of long pasta to soak up the steaming liquid. Also had a nice coconut milk curry with mussels at a Thai restaurant in La Jolla years ago on a business trip.
I love mussels - eating them and cooking them. Here in Hong Kong, it was very hard pre-pandemic to get fresh mussels and forget about it now. But making due with frozen is OK because - well, butter, shallots, white wine. ... Thanks so much for showing us what JC would do.
Whoa what is going on in Brussels?! I had to look up shellfish poisoning, because I've never worried about that when buying from a shop or restaurant here in the U.S. (well, except for uncooked oysters)
Just discovered your channel and I love it! Been watching cooking videos on RUclips for over 10 years and nothing really compares :) So "edutaining" and real, your immediate reactions (profanity), persistency and learning curves are f**king gold . Oh, and the cuteness factor is off the charts
Slight variation on #1, add some heavy cream to the broth just before serving, and serve with toasted baguette pieces! Also I always add garlic to mine... You can do literally anything with the broth, mussels go with everything! There's a French seafood restaurant near where I live called "L'Escargot Fou" (The Crazy Snail), they serve mussels all you can eat, and they have like 36 different recipes for the broth... Personal favorite was white wine, wild mushrooms, garlic, leak and cream, with shaved truffle on top.
Next time pull the beard towards the top while keeping a good grip trying to close the mussel, this gets all of it out and you're meal will be better for it,.. trust me I'm australian and cook green lip chili mussels all the bloody time 😁you're welcome 😁
Good one Jamie but no thanks on this one. Best parts of your show are that you can learn what, and what not, to cook for yourself. Living inland don't get that much fresh seafood anyway but lots of good fish at Whole foods and other places, maybe these too but not a fan of shellfish except soft shells. I did order some when in France though, years ago, but mostly ate other than seafood, except for short time on Cote D'Azur, a nice dish called fruits de mer, in Cannes. Our friend ate Moules there, all the time, but she never died from them. LOL.
Interesting you got sick on mussels. I have never had a problem with mussels but oysters make me sick every time. I'm saying I'm allergic to oysters. I can eat clams too, but not oysters.
Oh man! I haven't ever read Julia's recipes, but something just tells me that you should have put the breadcrumbs in after the mussels. Are you playing around with us?
Re "bad" mussels, I find that when you bite into one from a shell that closed before cooking and opened after cooking, if it's not soft and instantly delicious, then spit it out; the "bad" ones I've "eaten" felt like rubber to the tooth, and out it went right away.
Yes, eating muscles & finding the beard is terrible. It happened to me at a sushi restaurant. I've avoided them for the past 3 years because of that experience. Shivers.
Just a note on how to eat them: use a shell to scoop out the next mussel. It acts as a spoon and you get some of the liquid with it. Forks are a no-no. You get one hand dirty, why not the other? Cheers!
I admire your resilience but this is yet another case of #moretroublethanitsworth from Julia. Very sensible to recycle the first cooking liquor, I've used it to make fish risotto to great effect.
Yes, some things best ordered in a restaurant; this may be one of those. Besides, eating out is becoming competitive with buying food and cooking it at home, anymore! ;D LOL
Fantastic! Keep with Marcella! Loved the “nookie” gnocchi ❤with the tomato sauce with butter and onion. Can’t wait ti see what you do next! Love this cookbook never have i found one that each recipe is as exquisite as the next. Please find your way to the fava beans Roman style you will not be disappointed! Love you, love your show, with all your mistakes, I call out, cheers and bon appetito!
You need chips (fries). Modules frites is the classic French way, you get a great healing bowl of the mussels, a big bowl of fries, and traditionally every time you finish it is refilled. 👍Also I think the bit about them not opening is rubbish. You often get a few unopened ones.
2 things: your caption/description box has the wrong recipe - it describes a Stuffed Orange Cake, and this video is for mussel dishes... and the other thing is, you're using these premade/commercial made finely ground breadcrumbs which are more suited to coating an object like a chicken filet or such ... you may have better luck with homemade bread crumbs from old bread, just toast it in the oven before hand. that won't create a polenta like texture --- because it isn't finely cut or ground. love your channel bro!
Jamie, I gotta say I absolutely love watching you cook and bake all of Julia's recipes! Really fantastic! The Orange cake you made looked damn delicious!! Thank you for these amazing videos ☺️☺️☺️
Yes, bet prehistoric man invented that trick. I imagine caves near the ocean had feasts of these, and they learned then about the "open and closed thing". Yup, poor old Ogg found out the hard way, one night, about 23,000 years ago!! LOL ;D
The only shellfish I have ever been sick from were clams that were already cooked. If you prepare them at home you can "purge" them and I don't know if that really helps or makes the problem worse or if it's just an old wives tail but I've never gotten sick from home-cooked live bivalves yet.
Never soak mussels in water. You have to scrape the shells with a knife then wash them quickly and stirring under the tap. Because siono the mussels release their water.
On the 2nd dish, did you put the exact amount of butter asked for in the recipe with the addition of the leftover butter cocoction or were you still short on butter? Just curious if the second dish would have been 'wetter/looser' in the end or if that was how it was meant to come out.
One of my Patreon told me about your channel. I am actually really glad to see some other channel with someone keen on exploring French cooking recipes. You surely know what I am going through now testing recipes 😄. Cheers. Stephane
Ciao Stephane!
Oh Stephane, this must be painful for you to watch 😂
Hello, Stephane, I’ve enjoyed your content for years. Very gracious of you to pop in and give feedback. Part of the enjoyment of your channel is your good nature. Cheers!
You guys should do an episode together just for fun!
I know the point is to follow Julia's instructions, but something to keep in mind:
Modern farmed mussels are grown on ropes in deep water. You don't have to purge sand from them and rarely do you need to wash/scrub them beyond rubbing them together under running water while sorting them and do a little de-bearding. Unless you have a really beard-y batch, you can typically go from package to pan in under five minutes. Flavor and texture-wise, once they're out of the shell they're practically indistinguishable from wild harvest mussels.
Ethically, farmed mussels are one of, if not the #1, best choice when it comes to seafood. They are sustainable and studies have shown numerous times that mussel farming improves the water quality and the platforms used in their farming have some of the least impact (when anchored and maintained properly) on the environment.
Very interesting and good info to have. Thanks for the tips!
@@antichef Or you can spend $14 for a 3 day shellfish license, go to the beach and its 72 mussels per day, go at low tide, crab at high tide, and those you have to purge sand and scrub a lot more. but you don't really have dead ones you throw away, and you can get goose neck barnacle's as well. Back when I was a kid there was no limit, and no license needed.
I agree, i haven't had to work that hard on cleaning mussels since the 1970's. where did yu get get those
@@tamugray2650 Most of the grocery stores in my home region in the US have farmed mussels at the seafood counter. Sometimes they're loose, most of the time they're in pre-weighed 2lbs mesh bags. I typically get the mesh bags, and I usually only have 3-5 broken shells/duds.
If you're too far Island to get fresh/live, look for frozen PEI (Prince Edward Island) or Maine-grown mussels. Mussels (even just the meats) don't lose much quality when frozen, so they're a decent option if that's all you can find.
Wow I wish I liked mussels 😢one of the seafoods I refuse to eat
I like looking at the tiny bricks on your kitchen wall and pretending they're normal size and you're a giant
Whoever you are random youtube person..you have made my week lol sending you good vibes..
I like you...lol
Based
Weird
I love this person ⬆️
Jamie, that cooking liquid is phenomenal, when you dip nice, crispy baguette slices into it.
Really. That is a reward in itself! Mussels and crusty bread are a favorite here.
@@drummerlovesbookworm9738 If you ever get the chance to get to Baltimore, Maryland, there is a restaurant in Fell's Point called Bertha's Mussels.....the best mussels, hands down, I've ever had.
Even drinking the liquid from a half-shell -- I cant believe he didnt drink it!!
@@American_JeeperReally? I live in Maryland! I have to go there one day soon! I’m always looking for good restaurant suggestions in my area.
A little cream in that liquid brings it upto another level
Never put discarded bits of raw seafood in your inside bin! Biiiiig stinky mistake! I learnt that the very hard way, I was scarred for life. Double bag the bits and deposit straight into your outside bin.
When I was doing a tent show in Estevan, SK, after the performance the cast all went to a place that served all-you-can-eat mussels. I love mussels, so naturally I took "all-you-can-eat" as a challenge and got into a mussel-eating contest with one of my castmates, who was 6'10" tall and weighed nearly 300 lb, while I was 5'9" and weighed 180 lb. He stopped at nine bowls, but I kept pushing on and finished eleven. The next morning my shit was like black tar because of the iron content.
By the way, I think that thing about mussels being safe to eat if they don't open after cooking is basically a myth. As for the ones that don't close when you tap them, just smell them. You'll know if they're bad or not. Here's something I found regarding that:
"Look at the influential cookery books of the 1960s, such as _Larousse Gastronomique_ in 1965 and _Italian Food_ by Elizabeth David in 1966. These books made absolutely no mention of discarding unopened mussels. The myth seems to have been started by the English food writer Jane Grigson in her 1973 publication, _Fish Book._ The exact quote is: 'Throw away any mussels that refuse to open.'
"According to Nick Ruello, the mussel expert and fisheries biologist, this advice stuck as tightly as a barnacle. By the 1970s, some 13 per cent of cookery books were agreeing with Jane Grigson; and by the 1980s, this had risen to 31 per cent. By the 1990s, there was almost universal agreement among the cookbook writers-none of whom were fisheries biologists.
"Indeed, Nick Ruello personally contacted two prominent Australian cookbook writers and asked them why they wrote this. Their replies were that the information 'came from their young research assistants who did much of the work in preparing the latest book.' It was as though once the advice had been written down, it kept on spreading because other writers quoted it, without checking if it was correct or not. And it was not."
www.abc.net.au/science/articles/2008/10/29/2404364.htm
I wonder how many perfectly good mussels have been wasted over the years in restaurants all over the world because of this one quote by Grigson.
The thing about cooked but closed mussels isn't actually that they're unsafe. If you cook a bad mussel the whole pot is tainted and you shouldn't eat any of them. A closed mussel is just hard to open. Mussel shell lips are very thin and a butter knife or the like will tend to shatter them rather than prise them open. You're very likely to wind up with shell fragments all over the place including in the bowl with the rest of the mussels which means you might wind up eating one accidentally. Mussels are so cheap it's better to just discard any that doesn't open rather than bother with all of that.
Further if a mussel doesn't close before cooking discard it even if it doesn't smell. The bacteria level could be harmful and the odor could not be noticeable yet. Don't take chances with your or your friends and family's health. Again, mussels are too cheap to be taking risks with.
Also this belief that professional chefs and restaurant kitchens are guided by cookbooks intended for home cooks never ceases to amaze me. I own cookbooks like Modernist Cuisine and The Professional Chef (if you can even call that a cookbook it is a textbook at the CIA) not ones meant for home cooks.
@@KenS1267 but again where do you base the advice to discard mussels that don't close? The other person provided sources and everything while you literally just repeated the whole thing verbatim
@@DimT670 I just re read the op. It doesn't mention mussels that don't close before cooking at all.
I just love mussels! The stuff about mussels that don't open after cooking is a myth, however. There was an Aussie study years ago which showed there's nothing wrong with cracking open any mussels that are still closed after cooking and eating them. I know I'll get a bunch of people telling me I'm wrong, but please look it up. It makes me sad that so many are wasted because of this outdated belief.
I enjoy the simple white wine and garlic mussels. And a hunk of baguette on the plate to catch the juices.
I also learned to use the shell of the 1st mussel to scrape out the following ones.
Are you in England? You might not believe this but Iceland do a great frozen mussels with sauce already added. If you add a splash of wine to that while cooking it tastes amazing! and cheap!
I'm a vegetarian so I can't eat most of the non-cake things Jamie makes. But I watch anyway cuz he is so entertaining. (And gorgeous. Respectfully.)
Same here.
Also, I have never seen anybody cook so few mussels in such a huge pot.
Nice, a "cake-etarian"! Never heard of that, but it could work!! ;D LOL
I love mussels. Had mussels two ways in Amsterdam. One was prepared with the onion, garlic, wine. The others were battered and fried, kind of like fried oysters but with mussels. Had an equally delicious mussel soup in France. Cheap, easy to prepare and delicious. All you need is some nice crusty bread to sop up some of that cooking liquid. Heaven.
For me I think I would butter the bread crumbs first, then cook the mussels as per version 1, then drizzle the bread crumbs over the cooked mussels.
I just can't wait until you get to Cassoulet.
Heh heh. I'm looking forward to that one, too
he made that if i'm not mistaken
@@janes8714 Yes. I wrote that a couple weeks before he made it.
Your prep techniques are very different from your videos about 10-14 months ago. I binge watched your channel for about 3 days and it was fantastic.
You have a wonderful camera presence, very natural. Feels like I'm watching you from the adjoining room just waiting to try your creation! 👍🍽️
And this my friend is what we in France buy our mussels at restaurants or frozen. Soooooooo much easier
Mussels part 1 for me please with frites. Thank you.
Look at you go! Reusing your mussel stock. Julia would be proud.
No garlic or cream? Surprising. I love them, but those two ingredients with wine instead of vermouth would work better….for me. Great job, though, with all that cleaning!
You need some very thin toasted garlic bread shards to soak up all that amazing liquid. I find that eating mussels in very dim lighting is absolutely the way to go. They are hands down my favorite thing to eat on the planet. I love mussels, but I would have soaked up and snarfed that cooking liquid. That is the money. yum.
Jamie, not quite adding 2 oz butter to a dish: "I love ya Julia, but that's too much butter."
Me, eating leftover buttercream from a bowl with a spoon: "Yeah."
Wow. I started watching you because I love Julia Child. I am a widowed senior, but you are my doubleganger. I bought the same book when I was 14 and a French student. I was actually more arrogant about my abilities and sloppier than you. My mother actually cried when she came home once, and I was making pate choux. Yes, it was on the ceiling and doors. Our birthdays are the same day--wonder if that is it. I actually look a bit like you. (Let your hair grow longer and fuller--you have a narrow face-just TV advise). Long story short--I am now an excellent cook. I have since become a vegetarian--but still love Julia. You get better with each show. Perseverance.
I just found your channel and I love it! You are a great teacher, Jamie. Fun and funny! I'm learning so much and having a blast. Thank you!
Mussels are really a lot more expensive around here though - it must be because you're near the coast. I like the first version of mussels better, served with some buttered baguette slices.
Lovely, needed some crusty bread for that beautiful broth..
You are very much a mix of Nick Miller from The New Girl and Julien Solomita 😂
We found a easier way to cook the mussels is to use a wok. You can still follow the recipe but being able to shake them and the space that the wok offers makes it so much easier.
Love mussels. Great with most kinds of long pasta to soak up the steaming liquid. Also had a nice coconut milk curry with mussels at a Thai restaurant in La Jolla years ago on a business trip.
I think a “hoot” is a unit of measurement I’ll be adding to my vocabulary.😊
Stiff toothbrush might work to scrub
I love mussels - eating them and cooking them. Here in Hong Kong, it was very hard pre-pandemic to get fresh mussels and forget about it now. But making due with frozen is OK because - well, butter, shallots, white wine. ... Thanks so much for showing us what JC would do.
I can't figure out why he limited the butter. 😦
Best muscles I’ve ever had were in Edinburgh Scotland. They hit them with a hint of cream before service. They’re delicious 😊
Whoa what is going on in Brussels?! I had to look up shellfish poisoning, because I've never worried about that when buying from a shop or restaurant here in the U.S. (well, except for uncooked oysters)
We ear them
With French fries we loved it with white wine. Maybe you make le chou farci or saumon on salt very French ❤️
Just discovered your channel and I love it! Been watching cooking videos on RUclips for over 10 years and nothing really compares :) So "edutaining" and real, your immediate reactions (profanity), persistency and learning curves are f**king gold . Oh, and the cuteness factor is off the charts
Bonjour Food Daddy!
🤣🤣🤣
Slight variation on #1, add some heavy cream to the broth just before serving, and serve with toasted baguette pieces! Also I always add garlic to mine... You can do literally anything with the broth, mussels go with everything! There's a French seafood restaurant near where I live called "L'Escargot Fou" (The Crazy Snail), they serve mussels all you can eat, and they have like 36 different recipes for the broth... Personal favorite was white wine, wild mushrooms, garlic, leak and cream, with shaved truffle on top.
I like dipping fresh bread in the liquer that’s left from cooking them in the first version of the recipe
Next time pull the beard towards the top while keeping a good grip trying to close the mussel, this gets all of it out and you're meal will be better for it,.. trust me I'm australian and cook green lip chili mussels all the bloody time 😁you're welcome 😁
Yummy! Tear up a baguette to soak up the juices.
Good one Jamie but no thanks on this one. Best parts of your show are that you can learn what, and what not, to cook for yourself. Living inland don't get that much fresh seafood anyway but lots of good fish at Whole foods and other places, maybe these too but not a fan of shellfish except soft shells. I did order some when in France though, years ago, but mostly ate other than seafood, except for short time on Cote D'Azur, a nice dish called fruits de mer, in Cannes. Our friend ate Moules there, all the time, but she never died from them. LOL.
Pliers work well for removing the beard!
Interesting you got sick on mussels. I have never had a problem with mussels but oysters make me sick every time. I'm saying I'm allergic to oysters. I can eat clams too, but not oysters.
I was looking for some more algerian food 😄 keep going 👏
Engagement comment. Thanks Jamie.
I hated mussels and similar seafood when young (I've always loved fish) but these days I ADORE them... funny how pallete matures...
This looked delicious! I love liquid that is left over after cooking the mussels. 😋
Re the advert before this vid. flora plant based butter. You know what we called this since the 1960's??! MARGERINE!!!
Fresh bread crumbs!!!🤦🏻♀️🤦🏻♀️🤦🏻♀️
you are way obsessed with washing scrubbing and rinsing mussels. CHILL.
Oh man! I haven't ever read Julia's recipes, but something just tells me that you should have put the breadcrumbs in after the mussels. Are you playing around with us?
Hey! Just a friendly correction, bouillabaisse is pronounced like (Bwee-ya-bass)
3:59 please Jamie your life would be 100% improved if you use Noilly Prat instead of freaking Martini
i would have kept that butter in
I have never seen so many bad mussels being thrown out. I would not go back to that vendor again, seeing as you got sick....
Please upgrade your butter. That waxy garbage is not ok for such lovely food.
Re "bad" mussels, I find that when you bite into one from a shell that closed before cooking and opened after cooking, if it's not soft and instantly delicious, then spit it out; the "bad" ones I've "eaten" felt like rubber to the tooth, and out it went right away.
Yes, eating muscles & finding the beard is terrible. It happened to me at a sushi restaurant. I've avoided them for the past 3 years because of that experience. Shivers.
I enjoy this tremendously….keep going you’re better then the movie.
Reminds me of sitting at a French bar in the sunshine having Moules et frites - pure happiness… My mother used to make this when I was a child
The breadcrumbs thing looks strange....
I have never ever scrubbed my moules. I wonder if it's done for me before I buy them where I live (Utah).
Just a note on how to eat them: use a shell to scoop out the next mussel. It acts as a spoon and you get some of the liquid with it. Forks are a no-no. You get one hand dirty, why not the other? Cheers!
Please, no vermouth! Dry white wine instead.
Yay, two "Order Up's" in one video - woot woot!
I get the feeling that every surface of your kitchen winds up sticky
His postureeeeeeeee. Idk why but it looks so painful, like boy must wake up with a sore back
the best part of mussels is soaking up the broth with some crusty bread... not seeing you do this made me sad
Add a little heavy cream to the liquor in the pan before you pour it over the muscles 😋
Version 1 YES. Version 2 NYET. Great video.
Won't your fishmonger de-beard them for you??
I admire your resilience but this is yet another case of #moretroublethanitsworth from Julia. Very sensible to recycle the first cooking liquor, I've used it to make fish risotto to great effect.
Need crusty bread with your mussels! :)
I would add garlic...
Y’a des français ici ?
Non.
The old music is back!!!yay
ruclips.net/video/ChzeYcfWBg0/видео.html&ab_channel=Taomito-Topic
I'll drink to that and double it with a "yay!yay!"...and another drink!
All that work for half and ounce of meat per mussell
I don't know. I love seafood but I hate having to really work for the meat. I'll never make these.
Yes, some things best ordered in a restaurant; this may be one of those. Besides, eating out is becoming competitive with buying food and cooking it at home, anymore! ;D LOL
Where did you get that cute stripy apron?
You should use
Nouilly Prat Vermouth
A comment for the algorithm. ^^
Fantastic! Keep with Marcella! Loved the “nookie” gnocchi ❤with the tomato sauce with butter and onion. Can’t wait ti see what you do next! Love this cookbook never have i found one that each recipe is as exquisite as the next. Please find your way to the fava beans Roman style you will not be disappointed! Love you, love your show, with all your mistakes, I call out, cheers and bon appetito!
You need chips (fries). Modules frites is the classic French way, you get a great healing bowl of the mussels, a big bowl of fries, and traditionally every time you finish it is refilled. 👍Also I think the bit about them not opening is rubbish. You often get a few unopened ones.
2 things: your caption/description box has the wrong recipe - it describes a Stuffed Orange Cake, and this video is for mussel dishes... and the other thing is, you're using these premade/commercial made finely ground breadcrumbs which are more suited to coating an object like a chicken filet or such ... you may have better luck with homemade bread crumbs from old bread, just toast it in the oven before hand. that won't create a polenta like texture --- because it isn't finely cut or ground. love your channel bro!
Jamie, I gotta say I absolutely love watching you cook and bake all of Julia's recipes! Really fantastic! The Orange cake you made looked damn delicious!! Thank you for these amazing videos ☺️☺️☺️
You’re my favorite RUclipsr right now. Bravo. 👏🏻 😃 I was mad about cutting the butter though. 😑
Use a wire brush to clean.
Ah the way to eat mussels, use empty shell and use as clamps to extract the meat from the others
Yes, bet prehistoric man invented that trick. I imagine caves near the ocean had feasts of these, and they learned then about the "open and closed thing". Yup, poor old Ogg found out the hard way, one night, about 23,000 years ago!! LOL ;D
Love it you so good I want to make these
The only shellfish I have ever been sick from were clams that were already cooked. If you prepare them at home you can "purge" them and I don't know if that really helps or makes the problem worse or if it's just an old wives tail but I've never gotten sick from home-cooked live bivalves yet.
you don't gotta scrub / scrape them like that just remove the beards wash them and your fine.
I buy tweasers for that
Belgian here, so sorry.
drink about 5 beers
@Jamie I just KNEW you'd be saying DRY VERMOUTH!
6:40-7:07: Have you surpassed Julia’s skill level? It appears you are becoming a master home-chef😅
Never soak mussels in water. You have to scrape the shells with a knife then wash them quickly and stirring under the tap. Because siono the mussels release their water.
Love a good mussel done right
1:39 NICE BIG SINK! 😃👍
On the 2nd dish, did you put the exact amount of butter asked for in the recipe with the addition of the leftover butter cocoction or were you still short on butter? Just curious if the second dish would have been 'wetter/looser' in the end or if that was how it was meant to come out.
I'm so concerned that one closed in the discard bowl!! Lol agh!!!
Great as always Jamie!!!!
I, too, get sick when I eat mussels. It makes me sad because I love them but they make me projectile vomit 😭
cleaning
😎😎