Mussels with garlic white wine broth
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- Опубликовано: 22 дек 2021
- Thanks to Immi for sponsoring this video! Go to thld.co/immi_AdamRagusea1221 and use code ragusea at checkout to save $5 on your order.
**RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED**
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink - maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open - if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat. 
Хобби
Thanks to Immi for sponsoring this video! Instant Ramen that isn't awful for you! Go to thld.co/immi_AdamRagusea1221 and use code ragusea at checkout to save $5 on your order. They make their noodles mostly out of pumpkin seed protein and the meaty flavor of their meatless soup bases comes courtesy of my new favorite ingredient - yeast extract, which you can learn about in this video of mine: ruclips.net/video/7zEWtqkp1v8/видео.html
Gordon: Have you cooked mussels before?
Dave: No.
Gordon: You're pulling my plonker, now aren't you? You've never cooked a mussel?
Dave: Right, we can shout or you can f~~king help. I don't mind.
Gordon: What you mean I can help?
Dave: Eh?
Gordon: What did we do for the last...
Dave: Yeah, okay, fine. You're right. Sorry.
Gordon: What did we do for the last two hours?
Dave: Fine, so what do we want in here?
Gordon: I'm just amazed you've never cooked a mussel.
Dave: I haven't! Don't take the p~~ out of me for it, though.
Gordon: Who's taking the p~~?
Dave: You are!
Gordon: I don't think you can actually cook!
Dave: If you'd have f~~~~ng talked to me...
Gordon: If you can't cook a fu~~g mussel...! Jeez!
Dave: No, if you had f~~ng talked to - YOUEGH! ERGH!
Gordon: Go on!
Dave: Eh?
Gordon: Go on!
Dave: Yeah! Erngh!
Gordon: Finish it, then.
Dave: Finish what?
Gordon: What are you about to say?
Dave: Are you--What am I about to say?
Gordon: Cook a mussel.
Dave: No! I haven't cooked one.
Gordon: Right. Okay. So shall I show you how to cook a mussel?
Dave: Oh, at last. Thank you. Yes, please.
Gordon: Right. Are you going to tone your voice down, or are you going to shout like some d~~k?
Dave: I'll shout like some d~~k, and then I'll calm down.
Gordon: Right. Well, why don't you f~~k off to the book shop, read how to cook a mussel and come back and see me, and I'll run your f~~ing restaurant.
Dave: Thank you!
Gordon: Plonker.
Dave: Tw~~.
Gordon: ~~king hell, what's all that about? Jesus Christ! Well, at least, he broke the ice now, we know where we stand. "Yeah!?"
Immi sounds good, but I cannot justify spending $35 on a six pack.
Can you do experiment wether bay leaf add something to a dish, like a stock, soup, stew, and the experiment is putting no bay leaf, vs1 bay leaf, vs 5 bay leaf, vs 10 bay leaf
@@Sir-Raids Ethan Cheblowski did that on his channel
@@stentor1980 owh, thanks bud, now i know it's add something
I'm so proud of Adam for resisting the urge to title this video "White Wine with Garlic Broth and Mussels"
_Don't give him ideas_
Soon...
Soon™
Soon
I don't get it
he finally put white wine in the title of a recipe too, it’s gotten too powerful
now nobody can stop him
All he wants for Christmas is white wine
Freeze nothing but bread...
Today's sponsor is white wine
Thanks, white wine
@@TheKirik71 White wine white wine, white wine white wine. Ah yes white wine, white wine acidic white wine? Heterogeneity white wine white wine
"The mussels are not screaming, they do not have brains" is going on my next gym shirt to motivate myself to keep pushing (yes I know mussels / muscles)
Hm. looks interesting in my head cinema. Thanks for the Idea.
Nice
@MINI DIVA gyms aren’t a good place to find people to pound you. Go work for phub instead
I recommend removing the disclaimer. It kinda dissects the frog
Otherwise funny comment lol
This made me chuckle at 5am while people sleepin
Adam’s gotten so good at sponsorship segues, he’s transitioning back to his recipes
Edit: Thanks so much for all of the likes 😁
Adam's sponsorship vs Linus' segue to sponsor
Such a sexy transition that a porn bot replied to this.
Inspirational recipe to share. The mussels with garlic white wine broth looks so appetizing and super yummy to eat. Thank you for sharing inspirational tasty dish, Adam. Have a great holidays and be in health...
When my gf talks about a video of Adam, she refers to him as "the guy with smooth transitions
Such a flex
Or as we call it in french, Moules à la Marinière, very traditionnal with french Fries. You could also go the "poulette" way and add cream and am egg yoll for thickening the sauce (with lemon, mariniere is usually only shallots or mirepoix with white wine, cider also works great). The best ones we got in Europe in my opinion come from the bay of Mont Saint Michel in Bretagne, I think many would agree
Bonjour
Pas besoin d’être en 🇫🇷 pour trouver des moules de qualité. Il y en a d’excellentes en Amérique du Nord, côté Atlantique Nord
Je n'en doute pas, je précisais juste "En europe" lesquelles étaient les plus à mon goût ;), si je retourne un jour au Québec j'essayerai d'en trouver de bonnes, si vous avez des recommandations je suis preneur
In the UK, the best Moules Frites I had was in Devon at a restaurant that gets them fresh every day and served them in what is essentially a small bucket with a plate of fries
Dude I visited Mont Saint Michel years ago and had exactly those mussels. Best mussels I've ever had.
That's cool, you just made me hungry
Would love to see you make a video on visiting a mussels farm. The way they harvest and producd them always fascinated me, doubly so because of how efficient and sustainable the mussels themselves are
Not a lot of mussel farming happening in Tennessee.
And the hair that the mussels make can be used to make very strong gloves that can last generations as long as you keep it wet.
Fun story, I went camping with my friend at Porto Rico beach (Morocco and not the island) and he said don't buy food because we will eat what we fish there only to catch nothing and starved at the dawn I saw a colony of big mussels and cooked it quickly with butter and garlic and it was one of the most delicious dishes we ever had.
@Enda Solac 👍🏿 farming tool starting with h
Just be careful where and when you harvest wild mussels. Depending on whether there is an algea bloom, they may contain neurotoxins that lead to paralytic/amnesic shellfish poisoning.
Hey Adam, the denaturing of the proteins via heating is NOT what opens the shell. The shell of bivalves are held closed by muscles (some like scallops only have 1). This means that the shell can only stay closed when that muscle is contracting. When you boil the mussel alive, the impulses from its ganglion (nerve center/brain) cease and the muscle relaxes.
Yes, muscles are made of protein but "denaturing protein" has nothing to do with why the muscles of a mussel release so you can eat some mussel muscle after you boil them alive.
No Reilly, it's exactly the other way around: impulses from the CVS cause muscles to relax. When muscles have no energy left or don't get any impulses they tent to cramp up. A more likely reason why mussels open when cooked is because the heat of the water provides energy (since heat = energy) , so much so that the mussel relaxes it's muscle as a natural reflex to rid itself itself from the excess energy it recieves -- which ultimately fails causing the mussel to die and the proteins to denature. Same thing in humans, after a hottub or sauna session you will feel relaxed and a bit limb. On the contrary, picture yourself waking up after a hard day of work/exercise.
@@detubevanMaarten This doesn't sound right
@@detubevanMaarten sorry thats not how it works. Muscles contract on impulse. No more impulse = no more contraction = relaxation. It has nothing to do with excess energy or protein denaturing.
You are explaining things as you experience them and not how they work. Muscles naturally are relaxed and only contract with a nervous impulse, this is why people shake and cramp when having a seizure.
To relax a muscle you don't send an impulse to the muscle saying relax, you just don't send an impulse.
Also your theory on heat doesn't make sense. Bivalves will close in unfavorable conditions and retract their siphons. Their 3 layer shell (protein, CaCO3, CaCO3) seals very well and is thermally insulating. This is why mussels can dry out in low tide with the hot summer sun beating on them just to go back to normal with the tide rises 6 hours later.
Please understand things and look things up if you aren't sure before trying to correct someone
- a marine molecular biology student
@@detubevanMaarten literally makes no sense
@@detubevanMaarten You are correct but for the wrong reasons. Muscles contract due to electrical stimulus from neurons at the motor end plate of the intramuscular junction. The death of the brain results in the tightening of muscle fibers which seems counter intuitive, no signal = no contraction right? Wrong. The heavy chain head of myosin within myofibers(muscle cells) is bound to The actin filaments within muscle cells, when contraction stimulus occurs, ATP binds the the myosin, separating the myosin and actin, from this point ATP phosphorylates into ADP and Pi “cocking” the myosin head, ADP unbinds resulting in the “power stroke” which is the contraction and finally Pi unbinds resulting in the MyOsin and actin returning to RIGOR. (Where the term rigormortis comes from). Now that the lesson is done: a dead creature cannot produce ATP therefore the myosin and acting remains tightly bound causing the muscles to remain contracted after death. This occurs not immediately but shortly after death, relaxation then contraction until eventually the actin and myosin fully breakdown.
I love mussels! They were one of staples in college since they are so cheap where I live (Eastern Canada). My favourite way to cook them is steamed in a brown ale with honey, onion, and grainy mustard
I need to try this! Recipe?
I honestly love these vids so much. Literally this man makes cooking so easy and fun
What of his have you cooked so far?
Yeah, I've started cooking maybe 3x more often since watching Adam. The pot roast vid was my gateway.
Been eating mussels since i was a kid. One of my favorite food to eat with a lot of friends. Will definitely try the non-white wine version of this recipe.
@K A E L Y N 💋 Never seen a porn bot on YT before
@@fractale4322 theyre everywhere these days
@@kaemincha:
Got to report them, otherwise it's still going to be useful to whomever made the bots.
Mussel need white wine
Can you please share the alcohol free version once you find it? I really want to try it too, but I can't consume alcohol 🙏🥲
Wow thanks: I was brought up on steamed mussels using one shell-pair as a set of mini tongs. LOVE the broth-scoop-shell idea!
In my home region of Zeeland in the Netherlands mussels are cultivated on a large scale. Lots of it for export (to Belgium in particular) but I eat them since I’m probably 7 or so. It took me a long time to realize though that it is a very versatile food that you can make in 100 different ways, depending on the local produce in the country. For me though, the “real “ way of preparing them is with onion, carrot, celery and white wine or beer, fresh whole wheat bread on the side and some vinegar as “dip”. Oh and we would use 1 kg, 2 lbs per person. 1 lbs is a child’s portion 😄
Yep, that has everything you need. Leve Zeeuwse mosselen! Love from Belgium.
Absoluut!
And yes, 1 pound per person is waaaay too little 😆
How do you not know your own age?
@@SneedforSpeed he meant like he ate mussels since he was 7 years old.
@@ministerievanstudiecollege5788 i know, im just making fun of ESLs
This reminds me a lot of moules-frites, i remember going with my grandpa to a city of France that has access to the sea (Montpellier) and eating that plate, it was delicious, the mix between mussels's broth and a stock that tasted only of onion and white wine was great, and the side of french fries only made it better (now that i make it at home i came to the conclusion that adding a starchy companion to this plate makes it better) now that im in Chile i can make this dish weekly thanks to the fact that we have lots of mussles and even the cheapest white wine is a decent one here.
Awesome pfp
To be precise, marinière mussels, there's some varity to moules frites (I had one with curry XD), but that's the traditional recipe ^^
Yeah this is more "Moules à la marinière", or sea style mussels, roughly translated, typically served with french fries. However "Moules frites" could refer to any way of having mussels with fries
@@c_lalo64 I agree
Cool video I'm from PEI, we always look at the muscles while we are washing them and if they are open just tap them around abit and let the cold water run into the shell, if they don't close they are dead chuck em out. Also you can use one of the upper shells to slide under the muscle (loosening the small scallop looking thing) so you don't waste any bits.
Am from away (BC specifically) but we have family there and visit often. We love the PEI muscles, just had some today at the merchant man.
@@coreydm676 very cool, merchman has some good food
I love mussels. Used to have them all the time until red tide became the norm at least where I am. My grandma would just cook up some garlic, onions, and fresh tomatoes before adding some water or stock to make a quick soup. Then she would just add the mussels last minute and she serves them with rice. Looking back, I think I devoured at least 30 individual mussels each time. They were that good
This style of mussels is VERY popular in Portugal. This is the way my dad makes it and whooo boy are they tasty!
I think this style is popular pretty much EVERYWHERE because it's one of the tastiest things on Earth.
Never had mussels before. But, if they taste anything like how they look in this video, I want some right now!
Mussels are bloody excellent.
I concur with Adam, one of my all time favorite foods when cooked this way or fra diavolo (spicy tomato broth). I can't say you'll love it but my notoriously picky kids like it too!
@@fprintf Aye, the tomato and chilli-based broth is a winner.
when i eat them, i use the shells (connected) of my first muscle as tongs to get them out. serve with (garlic-)buttered bread and a cup of the broth as a warm drink.
cucumber salad also works fine, fresh, not too soggy, so you pick a slice of cucumber and a muscle, with a bite from the bread that you dipped into broth before. thats TRULY heaven
Thanks for mentioning the dairy free option. Dairy allergies are a massive problem for those who have to deal with them, and while we are used to adjusting recipes it's nice to have adjustments up front
$40 for 6 bags of ramen? Better be bringing the full ramen house experience in my home
Must be magic ramen!
I popped off when you said these were Island mussels! Thanks for shouting out our little island :)
Out of all the videos I've watched on this channel, this is one of the only times I've seen Adam make a face like that when he tastes it. Definitely going to have to try this one eventually.
EY!!!! ISLANDER REP!!!
Yeah our mussels are well known for being absurdly good. One of our main exports other than potatoes!
Good to see some island mussels love.
Cheers!
This is the exact recipe i used when i cooked fresh mussels for the first time, a powerful all time classic!
Prepared this for Valentines day... EXCELLENT!! Thought I knew how to prepare them but this recipe took it next level, this is going in my recipe book Thanks Adam!
This is my favorite appetizer from my favorite italian restaurant. I'm so glad you showed just how easy the recipe is, now I can make it even after I moved away.
Mussels might easily be my favourite food. I only ate them boiled with spicy rice back home but will definetely give this recipe a chance
Mussels Fra Diavolo in a tomato based broth is my absolutely favorite food in this world. Whenever we go out to eat if they have that on the menu we are getting it. Now I've just learned I can make it for myself at home pretty easily. Nice. One of the best parts of the meal is dipping the bread in the broth/sauce afterward, a meal all by itself.
This is actually my go-to recipe for throwing together a quick fancy dinner with friends. My mum used to make this when I was a kid and I've been obsessed with mussels ever since. My fav seafood.
I just love how accessible all of Adam's recipes are.
I love mussels, never cooked them from scratch before but this has inspired me to try!
You can't fool me, Adam. I know the mussels are screaming.
I cannot believe anyone is not mentioning this in the comment. The way you eat mussels, I have never ever seen in France. Everyone I know picks one mussel with our finger, without breaking the shell apart. After that, we use this very shell as our little pliers to open and then pick out the other mussels.
Just made this the other night and it was downright heavenly. 11/10 thanks for the introduction to this fantastic dish!
4:31 the wave😂
a strong and dark Belgian beer with a splash of cream is a great alternative!
I appreciate that you always include recipes! Thank you
Nice!! I just tried it with garlic, white onions, the 2 cups white wine, butter, bit of olive oil, some basil (dried flakes) and salt on the broth after cooking....and yum!! Thanks for this video!!
Of note, you can actually make bivalves lack sand by giving them a cornmeal "last meal". They'll purge the sand from their bodies when they replace it with the cornmeal.
Is this true?
@@HeirLethal and also how do you "feed" them cornmeal? just pack them in it? this is such a weird comment and i can tell whether its real or which would be weirder
The fam and I are having mussels tomorrow for Christmas Eve! We get them from a great Korean grocery store near us that keeps the mussels live in cold water, in bags. They are amazing
how were they friend
@@jit3701 they were fantastic, as always!
My wife did this for our 2021-2022 new year's eve meal, and it was fantastic! Thanks Adam. :)
Merry Christmas Adam White Wine Ragusea, thanks for all your delicious recipes and tips!
4:06 mmmm yes I know what's for dinner tonight
“Gateway drug into bivalves” is a phrase you can only really hear in an Adam video
So glad you're making this! Not enough people know about shellfish and how sustainable AND delicious they can be!!
grew up travelling to PEI every summer, get the mussels right at the dock and take em back to camp to cook up as fresh as they come is unbelievable. Great vacation spot in the summer too.
Cool as hell to hear my province PEI mentioned in an Adam video!
Fellow PEI man!
Matty Matheson’s keep it Canada has an awesome PEI episode if you haven’t seen it
I’d love to see the variety of ways Adam can make a baked potato because I love me a good baked potato.
Mussels are my favorite food. I'm thankful they are at the same level of sentience as plants - none!
I literally get a small glass of the broth besides my plate to more easily pour into each half shell, or maybe to sip directly from if I don't think I got the ratio of broth to mussel right after eating! It truly is divine.
My mother does this with Mussels! Sooooooo gooooood!! She also adds a little pulverized stale bread to thicken the sauce without actual thickeners!
Adam I love ya, but that was the strangest way I’ve seen ramen prepared haha.
ikr! haha
He should have emptied the spice/flavor in the water, whilst cooking the noodles. That way they would absorb the 'broth', and thus taste significantly better.
I really love mussels. My favourite way to cook them is using beer, delicious. Serving them with a nive bright tomato sauce. Make extra so you can use them to make mussel gratin.
As for eating them, I prefer the fish one mussel out of its shell and use the shell as clamps for the other mussels.
beer and tomato sauce sounds really good... i might have to try that after i do the wine thing haha
Loved this recipe - thanks Adam! I substituted dill for fennel and leeks for shallots. The broth was rich and absolutely delicious.
With almost any other recipe id be sure the author would just assume i know how to clean and eat mussels, but with a Ragusea video i know that i will get a good explanation. Thank you, Adam.
THANK YOU for being one of the first voice of reasons I've ever heard about "discarding unopened mussel shells after cooking"... what a terrible waste that is!! Open them and use your own logic and interlligence to see if they need to be thrown. Chances are not!
"Oh sorry, there's mussels in my white wine!"
-Adam
Adams been working non stop incredible. In awe of your work ❤️
Hi Adam, as an Islander (PEI) I feel compelled to give a helpful tip:
Use a shell to pull off the beards to make the task easier as the beards can be slippery. Also after eating your first mussel, most of us islanders then use the shell to pluck out the meat for consumption. Last tip is preferential.
Looks yummy!
Awesome video as always Adam! Long time fan of your channel! Would be cool to learn more about the depuration process of mussels and shellfishes and also cooking vs uncooked shell fishes in your weekly Food tech videos! Steve Mould did a really interesting video which you might wanna check out. Thanks!
My favourite experience with shellfish to date was this time I had steamed clams. My clam had a tiny, smaller than the nail of your pinky finger, tiny tiny baby crab inside it. Out of maybe 15 small clams that came with my appetizer, two of them had these miniature crabs inside the clam's fresh. It was such a fun surprise. Just luck of the catch / draw I imagine.
Anyway, I'm excited to try this out! I love mussels.
@hubris gubber an Albany expression
mussel soups are very hearty and my ultimate comfort food! the broth a definitely a warm hug.
Bravo!! Merry Christmas Adam, and to all!
I can't say, even with the added health benefits, I'd ever see myself spending $72 on a box of twelve instant ramen packs.
I know right
I am part-french, living abroad. The best of the best is "Moules de Bouchot", small but extremely tasty, cultivated on poles which get exposed during the tide. Usually, the smaller the better applies, but not always. There is something similar in the taste sensory-wise as in e.g. truffels, very deep sweet umami.
Moules de bouchots are excellent. I agree with you. But, in Brittany, we also cultivate mussels on ropes (moules de corde). These ropes are always underwater. Ropes mussels are the best I ever had. It’s not commun, so you don’t get them easily.
i genuinely love how he just casually says, "The Mussels are not screaming, they do not have brains.
Woooh, finally a very interesting recipe for my favourite meal - mussels. I love the ingedients u use, fennel is a really good idea and yes u are right garlic is never enough. Thanks so much for the inspiration
Now this has been one of my favorite foods since I was about five years old. Few things in this world are tastier.
Mussels are also a very rare animal that we don't believe to be sentient or capable of suffering, so they are acceptable even to many people who are otherwise vegan.
I saw a discussion of this on a vegan website once and it was so interesting. I'm sure I'm getting something wrong but like...they don't even have *senses* or something?
@@maevethefox5912 Nope, no nerve ending either. They don't hunt prey or evade predators, so they don't need senses.
@@kevinmckenna5682 I think they burrow in the sand slowly? Counts as hiding from predators imo
Awesome to see another pub classic from you!
Merry Christmas, Adam!
Hi adam Can you make some Christmas eve foods or recipes that you always make on Christmas eve ?
@Enda Solac 👍🏿 wth.
Thank you for this informational video! I just learned alot in 6mins, thanks Adam!
Mr Ragusea is right yet again. Yeast extract and mussels. Two of life's greatest simple pleasures.
Hey Adam! Can you do a video on about making fruit cobblers?
Anyone could do that, how about a savory vegetable cobbler?
I made this last night. It was good because I love mussels, but there was something wrong with the broth. It was very bitter. I put a brave face on it and soldiered through, and I got used to it about half way through, but I have had much better in restaurants. I'm pretty sure the problem was the wine. I used chardonnay which is my wine of choice for drinking, but it's not sweet. For this, next time, I'll choose a sweeter wine like a Reisling. I'll have to experiment, but if anyone has any thoughts as to why this was so bitter, I'd love to hear them.
Lemon pith would do it.
Came here after making them and the broth was so bitter to me too. I think I'm just not used to a base made mostly of wine and I dislike the taste of alcohol. Maybe my white wine was not sweet enough like you think.
You may have needed to cook the wine down a bit more
You made this look so doable! I'm gonna be watching the prices for a good deal on seafood thanks to you ❤️
A great classic which is possible to adjust in any way you like, brilliant! Another thing you can do with the shells is to dry them until they are completly dry and have no moisture whatsoever and blend them using a strong blender (a weak one will not manage the job and the blade will probably break). Then you get a salty mussle powder that tastes like the ocean, pretty cool use for the shells rather than just discarding them. They’re great for making decorations inspired by the sea too 👍
Not a fan of mussels, but that broth sounds amazing
Adam if you ever pour ramen onto a plate like that again I will find you
What? That’s a deep plate. Used for liquid foods all the time
We eat this really often in Belgium, white wine is my absolute favorite, but there's tons of different other ways to eat them too. Makes for a great dinner, that plus fries and mayo, so awesome.
AYYYY!!! Adam representing my home province! Thank you so much for mentioning that they're from Prince Edward Island. It always makes us happy knowing that people so far away enjoy the food that comes from here!
Adam, you should do a video on mince pie. In England they're a classic Christmas dessert.
great video! i know mussels are considered, as you said at the start, the best entry-level shellfish--but I also encourage people watching to try this recipe with little-necked clams! I tend to find them tastier (and, despite reputation, I tend to find the flesh *less* gritty than mussels).
-also encourage trying pancetta in the recipe.
I'm a mussel fiend, I thought I knew everything about them, but that eating tip to fill the shell with the broth is golden, gonna try that next time. Always learning some cool new shit from this nerd!! Thanks Adam!
I like that he says the measurements in the metric system too. I'm not American so it really helps me ☺️
Homie that’s $10 for a pack of ramen
That ramen looks gross but respect the hustle
Cooking this tonight! Thank you for the recipe 👍🏾💕
looks so good. I've had these at a restaurant and they served these with a slice of fresh jalapeno for each. OMG!!!
Don't do pickled jalapeno. Fresh slice with seeds and all. I'm going to do this. myself. Great video
I found and have been binging your videos for a few months now, and it only just struck me that you're like the Markiplier of the food content creators. 🤣
Can't wait to try this one
We tried this for our first time trying mussels. Omg it was sooo good!
You're so good at plugging sponsors it's insane
I akready wrote this on an earlier video, but man, Adam. I love your vids. Best home cooking channel of youtube fro what i have seen. Im subbed like like 5 cooking channel, and have seen plenty more.
My Corsican uncle taught me to use one mussel shell as a set of miniature tongs to pull the meat out of another. That way your finger stay clean. He also used to nest the empty shells around the edge of the bowl like a decorative border.
Cheers Adam! I'm from Prince Edward Island and have been a fan of yours for a long time, so it is cool to see you use mussels from PEI! All the best from the Maritimes
Adam improved the quality of his content so much since he started making vidoes for RUclips.
I love doing a couple pounds of mussel as an appetizer. Mussels, butter, garlic, green onion, wine and pepper. Once cook take the top shell off. Arrange on a baking sheet. Grate a light amount of parm over them. Melt/sear with a kitchen torch. Serve sauce seperate with a spoon for add sauce straight to the half shell.
I might take some time to try this inbetween semesters while I’m home. This sounds extremely good.