Tomato Garlic & Mussel Pasta | How To Make Recipe
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- Опубликовано: 16 окт 2024
- Learn how to clean, de-beard and cook Mussels in a tasty Tomato and Garlic Sauce. This Tomato, Garlic & Mussel Pasta ticks all the boxes of a delicious meal. In this video, I run you through the quick and easy recipe and instructions that will leave you wanting to come back for more. Please Enjoy!
Ingredients -
2 Tbsp (30ml) - Olive Oil
1 Kg (2.2lb) - Live Mussels, Cleaned & De-Bearded
1 - Brown Onion, Diced
6 - Garlic Cloves, Thinly Sliced or Diced
1 - Long Red Chilli, Thinly Sliced or Diced
3 Tbsp (75g) - Tomato Paste
1 Cup (250ml) - White Wine or Vegetable Stock -
800g (28oz) - Whole Tomatoes In Juices
1/2 Cup (120ml) - Water
2 - Whole Basil Stems
5g - Flat Leaf Parsley
2 Tbsp (28g) - Unsalted Butter
250g - Pasta Of Your Choice (I Used Spaghetti)
Seasoning to your taste
Basil to serve
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife - amzn.to/2XmXLdM
Shun Premier 22.9cm Bread Knife - amzn.to/2LRPIQM
Shun Premier Nakiri Knife 14cm - amzn.to/2AHgMR6
Shun Steel - amzn.to/2LRcpEM
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set - amzn.to/2XlVsry
Music in this video -
Intro - www.epidemicso...
Song - Coffee and Unicorns
Artist - Henyao
www.epidemicso...
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
www.epidemicso...
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Fansi Pan
Artist - Yomoti
Link - www.epidemicso...
Song - Pomelo
Artist - Jobii
Link - www.epidemicso...
Thanks for watching!
Cooked this last night. Lovely flavours. Will definitely do again
Happy to hear! Glad you enjoyed it
This looks amazing and much easier than I would've thought! As always, thanks for the recipe
It is extremely easy! Glad you enjoyed the recipe. Thanks for watching.
Mussels ! I like them ! Thanks for the tips to clean mussels !
Thanks Chef!
My pleasure!!
That knive is so beautiful. I have a Shun myself and love it so much.
How good are they?! I have been using shun knives for a very long time and they have never let me down.
Absolutely delicious. One of my favourite ways to eat pasta.
Watching your recipes is my meditation! Helping a lot surviving the lockdown.. thankyou!
You are so welcome. Hope you are safe and well!
A year later, and I just did this recipe this afternoon, and it's definitely delicious 😋👍
Haha better late than never. Glad you enjoyed it
Hi jack, Many thanks for sharing another Top Dish. Hope you are well. Have a great weekend mate
Hey Des! You're welcome, I hope you enjoy this one! Thank you and you too.
I made it BUT with Thai chillies lool it was sooo good must try !
Haha nice one
I have all the ingredients and definitely will have this little beauty for dinner..I can't wait, especially after a 22 hour fast lol..I now eat with intention so I'm trying to really make food I love...oh did I mention I'm also eating OMAD.... just so you understand how I'm salivating already 😂😂. Thank you for this recipe.
Sooo glad I’ve found your channel!! Thank you for sharing your skills 😁
So glad you found the channel too! You’re welcome! 🙏
Under rated channel
This is greatly appreciated! Thank you very much. 🙏🙏
I'm cooking this tonight. Thank you for sharing.
Please enjoy 😊
@@ChefJackOvens Thank you so much it was totally magnificent.
That looks delicious jack. Another great recipe and video. Keep up the great work 👏
Thank you! Will do!
Mmmmmmm, I can almost smell it !! It looks delicious!
This looks perfect. Fantastic as always. Thanks Jack.
Your welcome! I’m glad you enjoyed it. Thank you 🙏
Awesome recipe mate, looks delicious. Beautiful knife also.
Thank you! Glad you think so.
This looks amazing, going to try this next week! Thank you!
Congratulations with a new knife well deserved :-) it looked very good and that dish must be tried. My favorite is Victorinox's head 22CM
Thanks for another recipe.
Thank you! Victorinox knives are a great start when it comes to knives. Glad you enjoyed the video.
Thanks for this recipe! Will definitely try it! ❤️
Please do!
This man makes quality content(as well as food) I don't understand why he doesn't have a high sub and view counts. Common RUclips get your shit together
I appreciate the kind words! Hopefully more people can find the channel, which would be awesome. Thanks for the support, I really appreciate it!
@@ChefJackOvens No problem bud oh and btw I made this and your creamy mushroom sauce. Both are fantastic and my family really enjoyed them. Thanks again for those recipes
That’s fantastic! I’m so glad you and your family enjoyed the recipes. Thanks for the support! 👌👌
Nice, that blade is sickkkkkkkkk!!!!
STOCK GANG!!!!
It's soo good! STOCK GANG!!
Oh boy I want that knife. It’s Tim for me to upgrade my knives.i just love mussels. Thanks
Yum!!! I loooove mussels they taste like the ocean if that makes sense
They’re so good!!
Great job … nice presentation
Thank you 🙏
I am early!!! By the way beautiful knife 😘
Isn't it just!!
Awesome recipe and cool knife plus is frozen mussels bad?, as always awesome recipe chef.
You can use frozen but it’s best to use fresh, if you can. Cook the mussels the same way as I did in the video for 2-3 minutes longer. They don’t need to be defrosted either, you can add them in frozen.
I will definitely try this recipe. New subs!!! Thanks
Thank you so much for subscribing! I appreciate your support. Please enjoy the recipe too 😊
The recipies keep improving, congrats! 🤘
This is great to hear. I'm glad you think so. Thank you for your support.
Nice tip with the garlic! 2:14
Awesome video thank you.
You’re very welcome ☺️
Much thank you. I will make this for my son.
Please do and I hope you and your son enjoy it!
Imagine how delicious his food everyday 🤣 I bet that knife can make you feel like you’re cooking a five star meal 👩🏻🍳
It is pretty good 😉
Yum..thank you for sharing your recipe 💙💙👍👍
great job chef
Geeezz it look delicious and beautiful 😍
Thank you 😋
Another fabulous cooking with a very tempting presentation! 👍🏼
That knife looked good but gave me serious anxiety haha
Glad you enjoyed it! Haha yeah I was being careful. This was the first time I’d used it as well.
This looks so great! Thanks for sharing :) Can I substitute the whole tomatoe juices for anything if I don’t have at the moment? And if not can they be canned tomatoes?
Thank you 🙏 the best substitute is to use canned tomato. It also makes it nice and cheap 😊
Nice blade. I'm curious for how long will it hold its edge. I'd watch that bad boy go through a wet stone or something later when it needs to. Great video, as always, chef!
It'll keep the edge for a while, especially honing it before each use. I tend to run my knives on a whetstone once a week so i'll see how it is when I next do them. Glad you enjoyed the video!
Maybe a video on stoning and steeling properly?
Chrystal Summerfield I’m waiting on a couple of deliveries then this whole series will start. I have been meaning to do this for so long, but with the bench top I have, it wobbles way to much to be able to make a good video, plus I’m getting a new camera as well which will drastically improve video production. As much as I want to make the video now, I want to wait to be able to make great content for you!
Nice
Your videos are always great and I'm willing to wait for primo content. Cheers mate.
Chef Jack, amazing video as usual, I have a question pls, can I use vegeta made stock instead of freshly made vegetable stock? will it be as good?
Hey Tareqeh! Glad you enjoyed the video. Yes you can use Vegeta. Just make sure you are using the same amount of stock as wine, if you’re going to replace it. Obviously fresh stock is better, but you’ve got to use what you have. 👌👌👌
Looks amazing! can I substitute muscles with other shellfish?
Glad you think so. You can substitute the Mussels for Prawns (Shrimp), Calamari (Squid) or both.
Jack this is brillliant? May i ask if there is a written recipe as i need it for my gcse food exam Thanks
Damn chef that knife flex though haha. Great video though, interesting and educational as always 👌
I had too 😉 glad you enjoyed the video! 👌👌
Chef: Cut parsley and it doesn't have to be perfect.
Me: Looks perfect
Haha!
mate im a chef and i was thinking in my head how i would do a mussel marinara and this is the exact way i was gonna do it 😂 great minds think alike
Haha nice one chef! Great chefs think alike haha 🤙
Hi! Request to make a how to make paella 🥘! Love your channel! ❤️
I do have this on the list of recipes to make. I’ll get onto is as soon as I can. Thank you so much! I’m so glad you enjoy the channel!
Chef Jack Ovens Wah! I’m so excited for that, I’m always anticipating your next videos! Much love and stay safe!
Sorry for the late reply! It will definitely be a great video. I will be doing it when the weather gets a bit better here in Australia as I will film this one outside. 👌 thank you so much for your support! It means a lot to me!! 🙏🙏🙏
Chef Jack Ovens Thank youuu! 😁💕
👍🏻👍🏻
Could you do a recipe for pickled vegetables? Pickles, onion's, okra...maybe egg's?
Will do! I'll add it to the to do list.
Delicious
Thank you 😋
you thought me how to cook this , thanks!
miam miam miam 😋
😋😋😋
Can I use frozen opened mussels instead
I am making this tonight.
It turned out soooo good. Thank you.
🔥
🤤🤤
Yummy
It sure is!!
Sick knife.how much does it cost?
The knife cost around $300 AUD. If your interested, I have a link in the video description for the knife. The link is cheaper than what I payed for it. 😁
Hello stock gang master. It's yo boi Spyro with another early comment. Great recipe. I am not the biggest mussel fan but i liked the tomato sauce so i may try it with shrimp. Much love and keep it up stock master 💪
Btw do you perhaps have an instagram account? I'd love to follow you if you do
Hello Spyro!! Glad you enjoyed the video! This works just as good with shrimp. Much love!! Yes I do have an Instagram account - ChefJackOvens. 👌👌👌
#stockgang 🙏❤️
You know it!! 🙏
Thank you. 😍😍
Your welcome! 🙏
❤❤❤❤
That knife can definitely cut into reality
Oh, it sure can!
I don’t agree with salting pasta afterwards - then the water wasn’t salted enough. And in my eyes the pasta should be drained and let steam out, them the sauce clings much better. Else as always great recipe :)
I wasn’t seasoning the pasta, I was seasoning the sauce. It’s good to taste everything together at the end to adjust the final seasoning level. As mussels come from salt water, they release their own seasoning into the sauce so it’s always good to check. As for the pasta going straight into the water, it’s completely up to you whether or not you drain it, I find it isn’t necessary in this recipe. Like always thank you very much for watching and I greatly appreciate your support!! 🙏🙏
Chef Jack, which state do you live in?
Tareq
I live in Adelaide. 😁
@@ChefJackOvens 😅 aaaah we are not allowed to visit SA hahahaha, was hoping to meet you, maybe one day...
Haha. The borders open up very soon! It would be awesome to say hello! What state are you in?
@@ChefJackOvens Vic 😆
I’m planning on coming to Vic at the end of the year 😉 if everything goes to plan
how to cut an onion
Who is that one person that keeps disliking the videos😡 do you hate food?!
I literally thought that to myself
Unfortunatly some people just cant appreciate anything.
someone who doesn't know how to eat
Do you sharpen your own knives?
Yep! I will be making a Video very shortly on how to do it. I’ve meaning to do it for so long, I just haven’t had the suitable equipment to be able to make a top looking video.
@@ChefJackOvens Perfect! We also need some videos about you. Your tools can be a video, Q&A about you as a person can be another one. We would really like to know more about you and your life. Cheers
Sounds like a great idea! Thanks for the suggestion. I will get onto this! 👌👌
Ayy Jacky Ovens how da fuck you doin’
that knife is sexy ngl
It is pretty sexy!!
What's with the small pasta portions, seriously I don't get it. Pasta is mostly carbs and its like 60% water, you are going to be hungry in 20 minutes after eating... Every chef or home cook on the internet serves those little tiny portions its ridiculous.
You can add more ☺️
@@ChefJackOvens Of course you can :D. It something that was bugging me for a while. I noticed, many cooks say that this is a normal serving for an adult. I was and I'm still seeking discussion :D. Nice looking dish by the way.