I had to admit...I thought an American couldn't get this right...but you knew the true French way. And using Kerry Gold. Maddness I am from Ireland so very cool. 5 stars
@@jasonhill1991 I sort of did!! I wasn't able to find mussels so I had to improvise. I made it with roasted vegetables, zucchini and yellow squash with a clam juice base, linguine and I just made more sauce to flavor the macaroni. When I get mussels I will make it that way... It is so delicious!
Beautiful recipe Chef. btw, those Penn Cove mussels are some of the best in the country. The water is pristine so they are clean and plump. Thanks for the recipe!
Excellent video! Thank you. Just found you on youtube looking for Moules Mariniére recipes for New Years Eve. Is served here in Sweden with pomfritt (Crispy Fried potatoes) and crusty french bread. Maybe I'll add a few chili flakes as mentioned below. Happy New 2020!
Mmmmmm, mussels! Looks amazing! I'll have to make this recipe. There are some nice mussel beds near where I live and I'm planning to go harvest some with my family this weekend! :D
@@ChefTips Yeah! :D I feel very fortunate to live in coastal PNW... Northern Cali, Mendocino County, more specifically. For fun and giggles: I also get free seasalt from the ocean. :D
@@ChefTips Do try 5 minutes next time. It really is the best way to cook mussels. Some people even say over one minute is overcooking, 2 minutes is common but 5-6 really is the the max max. Yours seem to have lost a lot of their orange color and looked really soft. 5 minutes will keep them firm and colorful. Try it I insist!
@@hardminder I have never ever cooked mussels, I'm watching videos on yt to learn how to cook mussels. So far I have watched 7 videos (Gordon Ramsay, Jamie Oliver and other chefs) and 6 chefs said exactly 4 minutes, the 7th one said 1 minute only and they are ready.
No you really don't have to "cook off" the wine first. If you're saying "cook off" as a way to eliminate the alcool, just know that even after 25 minutes of cooking, 40% of the alcool remains and after an hour, 25% remains so... What's the upside of cooking off your wine?
Love mussels, literally was totally unaware they are usually cooked with butter and cream. Im lactose intolerante, gotta make a lactose free version of these
@@ChefTips that's hilarious! I see people cooking it and it's really relaxing to me. But ohhwee if I even smell it it makes me queezy. Growing up near the puget sound as well it's crazy because that's all you smell is the tide everywhere. Haha your video is great btw.
@@ChefTips don't think you listened at all, they said you OVER cooked the mussels (and they are correct.) When the mussel's have separated into distinct layers as yours have, they become tough & chewy. Also, when has classic French cooking EVER meant "dump everything in at once". Sautee the garlic in butter first, add wine, cook off the alcohol breifly, then add the heavy cream & bring to a light boil. Add mussels, then parsley. Most critical of all is to then check every 1-2 minutes until opened! While your meal looks good (and that bread looks amazing!), a couple of small tweaks could really take this to the next level. Best of luck my friend.
Was expecting more people to comment on the overcooking, an back to front method. They obviously taste great or he wouldn’t cook em for his loved ones though
Why put the mussels first than the wine and others ingredients??? Better made the sauce, reduce the wine first and add the mussels the last. I think 🤷♀️.
first you wanna cook mussels fast, like 3 minutes max. Second once they are open they are done but you cooked them for 10 plus minutes making them super rubbery. Third you have to cook the alcohol out or it's going to be bitter. Plus cream with mussels is NASTY. I could go on and on but you get the point.
This is not exactly the original recipe for "moules marinières" . Add butter + shallot + garlic. Cook one minute. Then add white wine. Make it boiling. Then add mussels. Cook for 3 or 4 minutes. Add cream. One more minute cooking. Add parsley. And then that's it ! Enjoy it. Message sent from France. ;)
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This recipe is simple. Will try it. The mussels looks delicious.
amazing! mussels are absolutely the best especially in a white sauce
That was a great presentation. I can't wait to try this recipe! Thank you!
Hope you enjoy!
This is delicious. Made mussels for the first time ever at Christmas with this recipe. Family left nothing on the table! ❤
Wonderful!
Perfect! Thanks
I had to admit...I thought an American couldn't get this right...but you knew the true French way. And using Kerry Gold. Maddness I am from Ireland so very cool. 5 stars
Love Ireland. Been there twice. Thanks for commenting!
Oh, one more thing...Love the photos of your trip to Europe!
Thanks! 😃
Amazing!!! I loved it and so did family!!
Awesome! So glad to hear. Thanks for sharing.
One of the best things I've ever eaten! Life changing!! OMG!! Thanks!
Hope give this a try. Thanks for commenting!
@@jasonhill1991 I sort of did!! I wasn't able to find mussels so I had to improvise. I made it with roasted vegetables, zucchini and yellow squash with a clam juice base, linguine and I just made more sauce to flavor the macaroni. When I get mussels I will make it that way... It is so delicious!
Justme77 Yuck
Thanks Jason! I love this so much
So glad to hear. Thanks for commenting!
Use the recipe every time I make mussels I love them! Thanks for sharing,
Glad you like them!
Thank you for the recipe
Awesome 👍
First time ever making mussels and they were delicious! We are certainly going to make them more often. Cheers from the Netherlands!
Cheers! And thanks for commenting.
Just tried your recipe and it was delicious. My first time cooking mussels. Thank you for that awesome recipe.
71st
Glad you liked it!
Just tried I'm 24 was previously vegetarian since 7 and I enjoyed this thank you
You're welcome!
Beautiful recipe Chef. btw, those Penn Cove mussels are some of the best in the country. The water is pristine so they are clean and plump. Thanks for the recipe!
Thank you! Yes, they were delicious! Hope you enjoy the recipe!
Ive made it.! SUPERB! THANKS SO MUCH. KINDLY.
Glad you enjoyed it!
Looks yummy, I’m gonna add some capers at the end.
That was awesome, TY
Thank you!
Excellent video! Thank you. Just found you on youtube looking for Moules Mariniére recipes for New Years Eve. Is served here in Sweden with pomfritt (Crispy Fried potatoes) and crusty french bread. Maybe I'll add a few chili flakes as mentioned below. Happy New 2020!
Hope you enjoy. Thanks for commenting!
Just made them. Good stuff. Thanks.
Glad you like them!
Thanks for the easy to follow instructions? I had to improvise a couple of ingredients but still got rave reviews from the family!
So glad to hear that! Thanks for your feedback!
I tried your recipe and it turned out magnificent!!!
Glad to hear it! Thank you!
Just made this last night and it was wonderful! Thanks for the tutorial
You are so welcome! Glad you enjoyed it and thanks for commenting.
Thanks for the great tutorial!
You're very welcome!
Just cooked it and it was delicious!!
Thank you for the feedback! Glad you enjoyed it!
I love this recipe. I do add some diced italian tomatoes and a little more garlic.. serve over linguine with sprinkle of parmesan reggiano
Sounds great! Thanks for sharing.
Mmmmmm, mussels! Looks amazing! I'll have to make this recipe. There are some nice mussel beds near where I live and I'm planning to go harvest some with my family this weekend! :D
That is pretty cool you can actually go harvest them yourself!
@@ChefTips Yeah! :D I feel very fortunate to live in coastal PNW... Northern Cali, Mendocino County, more specifically. For fun and giggles: I also get free seasalt from the ocean. :D
@@ChefTips Oh, and... we decided to postpone the musseling because of high surf and chilly temperatures, so... maybe in a few days.
I tried it turned out great
Glad to hear! Thank you for commenting.
I made them and there are so good
Thanks! Glad you liked them!
This was amazing! My family loved it, super easy and love the way u explained everything!
Awesome! Thank you!
Fantastic!!! Can’t wait to make this for my husband on our COVID date!! 🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯
Hope you like it!
That looks good, we Filipinos cook it with tomato, ginger, chili, and garlic. A bit of sauce and paired with fried fish.
Sounds great!
You have to cook off the wine first, don’t add salt and only cook mussels for 4-5 minutes.
I believe this works just fine but thanks for dropping by...
Chef Tips yep it works for some...
@@ChefTips Do try 5 minutes next time. It really is the best way to cook mussels. Some people even say over one minute is overcooking, 2 minutes is common but 5-6 really is the the max max. Yours seem to have lost a lot of their orange color and looked really soft. 5 minutes will keep them firm and colorful. Try it I insist!
@@hardminder I have never ever cooked mussels, I'm watching videos on yt to learn how to cook mussels. So far I have watched 7 videos (Gordon Ramsay, Jamie Oliver and other chefs) and 6 chefs said exactly 4 minutes, the 7th one said 1 minute only and they are ready.
No you really don't have to "cook off" the wine first. If you're saying "cook off" as a way to eliminate the alcool, just know that even after 25 minutes of cooking, 40% of the alcool remains and after an hour, 25% remains so... What's the upside of cooking off your wine?
How to enjoy garlic cream and butter flavors! The only thing you don't enjoy is the genuine sea flavor of a mussel!
Thanks for tubin' in!
Yep.
Yep!!
THANK YOU FOR THE RECP.I HAVE TRIED YOUR RECP.AND MY FAMILY KEEP ASKING ME TO REPEAT. THANK YOU!!
You are so welcome!
Yummy 👌🏻
Thank you 😋
Gosh, looks delicious!!! Can i omit the alcohol out. Or substitute with lemon juice or something which is non alcohol?
Kerrygold butter....
Irish produce is the best in the world
I agree!
Shouts out to Kerry Gold 🇮🇪 ☘️
Yay!
moule marinière. merci
Great recipe; thank you and God bless.
Love mussels, literally was totally unaware they are usually cooked with butter and cream. Im lactose intolerante, gotta make a lactose free version of these
Hope you enjoy! Thanks for commenting.
I live right by penncove. About 10 minutes from coupeville. Wish I liked seafood I sure do like watching people cook it though. Lol
Ha ha. I am not a big seafood person either, but I like to cook it for people who are.
@@ChefTips that's hilarious! I see people cooking it and it's really relaxing to me. But ohhwee if I even smell it it makes me queezy. Growing up near the puget sound as well it's crazy because that's all you smell is the tide everywhere. Haha your video is great btw.
nice!
Thank you! Cheers!
Add some chille flakes mate! beautiful
For the mussels you harvest yourself would you keep them in salt water to clean them out ?
That sounds good.
Is it ok to remove the shells first or will I lose flavors
Hello. I would not recommend removing from the shells.
Aren’t you supposed to scrub them with a stiff brush when cleaning them? Or is that just for extra precautions?
Yes, absolutely. It depends on where you are getting them from.
How about frozen mussels? In berlin its hard to find fresh ones
You can use those as well!
hello! is there any non-alcoholic substitutes for the wine?
There are non alcoholic wines out there, which you could try!
living in Indonesia there's no tags.
Thanks for the info
how much are the Penn Cove Mussels wholesale for chefs and restaurnts?
It would depend on the supplier for the restaurants.
Where can I by such a fresh moule?
Your nearest seafood market would be best.
Just ordered 5lbs to cook up!
Cool! Hope you enjoy the recipe.
No Pepper on the seasoning? :-)
What causes the cream to curdle?
Too much heat.
didn't know your wife have more mussels than you . Lol
I'm just kidding .. delicious as always chef
Thank you!
Add tarragon and heavy cream 👍🏻 and a touch of sherry before serving!
Oooh, must try!
you are overcooking the mussel, once it opened, you can eat it
Yes. That's why I serve them when they open. Thank you.
@@ChefTips don't think you listened at all, they said you OVER cooked the mussels (and they are correct.)
When the mussel's have separated into distinct layers as yours have, they become tough & chewy.
Also, when has classic French cooking EVER meant "dump everything in at once". Sautee the garlic in butter first, add wine, cook off the alcohol breifly, then add the heavy cream & bring to a light boil. Add mussels, then parsley.
Most critical of all is to then check every 1-2 minutes until opened!
While your meal looks good (and that bread looks amazing!), a couple of small tweaks could really take this to the next level. Best of luck my friend.
Was expecting more people to comment on the overcooking, an back to front method. They obviously taste great or he wouldn’t cook em for his loved ones though
I use sea salt.
This recipe feeds how many people?
Hello. It depends on how many mussels a person wants.
Kerrygold butter ... Can’t beat the Irish
Exactly!
My biggest fear is cleaning them the cooking part is easy lol
10 minutes?
Right? No thanks. Three, tops. And that's probably one too long. This guy is an idiot.
Why put the mussels first than the wine and others ingredients???
Better made the sauce, reduce the wine first and add the mussels the last. I think 🤷♀️.
So the mussels will cook.
first you wanna cook mussels fast, like 3 minutes max. Second once they are open they are done but you cooked them for 10 plus minutes making them super rubbery. Third you have to cook the alcohol out or it's going to be bitter. Plus cream with mussels is NASTY. I could go on and on but you get the point.
he put salt on the mussels...
Be careful when adding salt. The mussels hold a bit of salt and will release when cooking.
Good point! Thanks for sharing.
@@ChefTips Thank you for sharing
This is not exactly the original recipe for "moules marinières" . Add butter + shallot + garlic. Cook one minute. Then add white wine. Make it boiling. Then add mussels. Cook for 3 or 4 minutes. Add cream. One more minute cooking. Add parsley. And then that's it ! Enjoy it.
Message sent from France. ;)
Ten minutes plus? They must be like rubber!!
10min...?
I don’t like the cream part.
Also if you wouldn't drink a wine don't cook with it
They are cooked alive? 😭😭
He already lost me with the olive oil. 🙁
Why?
No salt , no heavy cream. What's wrong with you?
Except like French fries, this is a Belgian dish, not French!
It's farm made y all the BS
where are the onions?