Hey Tom. Guy from Maine here. We LOVE our steamers and other shellfish. One piece of advice for prepping your live shellfish. Soak them in a beer and breadcrumb paste. They’ll eat it and purge and sand/dirt and essentially improve their taste. Do this a day ahead and your shellfish will be that much better.
That looks fantastic, you're a great chef. I'm not used to mussels outside of the confort southern France zone, with white wine and onions, so I'll try that!
hi Cheff I live in México City and last saturday I cooked this recipe at a friend's house watching the UEFA champions soccer final and let me tell you it was a great success. Instead of cast iron I used a clay skillet for paella. The mussles turned out great.
That looks amazing!!! You guys do a great job every time. Do you have any smoked fish recipes? Do you have a physical restaurant location? Love what you guys are doing!!!
Thx Tom for another great dish! Is it possible to demonstrate how to do a full trout on the grill... I just can't seem to get it right... Not so much a recipe, but more the technique to keep the fish nice and complete
I took 2 years of culinary in high school and we spent a solid 2-3 months perfecting our cutting techniques so it really bothers me when i see a "chef" with horrible knife skills but chef tom kills it everytime
Amazing recipe. Flavor profile was completely on point. Only thing I noticed is that it was a pretty salty. Don't know if that was the bacon I chose, the recipe, or me, but I'd suggest adding the salt after all is said and done. Great recipe Chef Tom. How about smoked/grilled bone marrow? Interested?
Tom, I would like to see your take on bone marrow. I make it at home and it is amazing! I love your recipes, some differ from mine but they are great! Thanks.
OMG! Soooo Gooood!!! 🤤 My daughter likes fish & the only thing I know how to do is cedar planked salmon. What other types of fish & other types of cooking methods are good on the grill? I have a Primo XLO.
Great recipe. The only thing I would change(And this is NOT required) is to reduce the beer fifty percent before adding the mussels. I truly enjoy your channel, all the recipes and the hard work ya'll do to put these videos together. Thank you. And, I agree with Chris Pruett below. That is , "the Broth of Life."
First of all, another great recipe to add onto my list. Secondly, have you guys ever consider smoking any dry aged beef or anything else dry aged? Not sure if this question has already been asked so I'm just throwing it out there.
Actually they were soaked in fresh water for about 20 minutes. Also, I removed any beards found on the mussels (pull back toward the hinge, not the opening). Then the shells were brushed with a firm brush and rinsed under cool water. Thanks!
My sister recently had mussels for the first time out at dinner... Needless to say - it disturbed her. Of course she opened the mussel and it looked a bit too... ahem... vaginal. It sort of split with the shell. Still, she wound up liking it AND it was hilarious.
Hey Tom. Guy from Maine here. We LOVE our steamers and other shellfish. One piece of advice for prepping your live shellfish. Soak them in a beer and breadcrumb paste. They’ll eat it and purge and sand/dirt and essentially improve their taste. Do this a day ahead and your shellfish will be that much better.
Love the channel! Great quality and awesome ideas. Keep it up and thanks for being awesome!
love this one you have really out done yourself.... well done.... awesome recipe...
Chef Tom, ur videos r amazing ! Thank you, Sydney, Australia !
DAYUMMMM Chef Tom.!!!!! You have inspired me to cook so many cool things.
OMG! That broth looks awesome! I will definitely be trying this VERY soon. I'm going to throw some little neck clams in as well. Thanks!!
Gonna steal this recipe and make it this weekend. Thanks
That looks fantastic, you're a great chef. I'm not used to mussels outside of the confort southern France zone, with white wine and onions, so I'll try that!
Yeah dude. That's a great recipe. Making something very similar tomorrow. Thanks for the inspiration.
one of my favorite dishes. Wouldn't change a thing
This looks so good!!!
Definitely making this tonight!
Excited to make this tonight!
Wow! great video. I like when you make rubs/sauces from scratch (understand when the bottled stuff work$ great as well)
Your classic meat dishes are great. But you just took it to the next level with this one.
hi Cheff I live in México City and last saturday I cooked this recipe at a friend's house watching the UEFA champions soccer final and let me tell you it was a great success. Instead of cast iron I used a clay skillet for paella. The mussles turned out great.
Hooray for seafood recipes! Keep them coming!
Another great Job - Love your Videos 👍👍👍
That looks amazing!!! You guys do a great job every time. Do you have any smoked fish recipes? Do you have a physical restaurant location? Love what you guys are doing!!!
Just made this recipe, I'm never steaming mussels again. This is amazing!!!!
why would you ever steam the mussels haha.... so many flavors in sauces.... Try Guinness next time. amazing. add a bit of cream as well.
Thx Tom for another great dish! Is it possible to demonstrate how to do a full trout on the grill... I just can't seem to get it right... Not so much a recipe, but more the technique to keep the fish nice and complete
the broth of life
We're gonna quickly trademark that if you don't mind. :)
allthingsbbq heck yeah awesome!
Watch all your videos and nobody ever points this out in the comments but your knife skills are legit
Bryan Lefever I said the same thing today watching this!
I took 2 years of culinary in high school and we spent a solid 2-3 months perfecting our cutting techniques so it really bothers me when i see a "chef" with horrible knife skills but chef tom kills it everytime
Thank you!
beautiful cuts on the green onion and tomato, struggles on the bread lol :), JK my friend, love what y'all are doing. Keep the vids coming
It'll only be my second time cooking shellfish but this is on my list
That looks like a good recipe Chef Tom... I prefer mussels over clams cooked this way. Thanks!
Thanks for watching!
My two favorite things ,besides beer!!!!mussels and bacon!❤
Amazing recipe. Flavor profile was completely on point. Only thing I noticed is that it was a pretty salty. Don't know if that was the bacon I chose, the recipe, or me, but I'd suggest adding the salt after all is said and done. Great recipe Chef Tom. How about smoked/grilled bone marrow? Interested?
Tom, I would like to see your take on bone marrow. I make it at home and it is amazing! I love your recipes, some differ from mine but they are great! Thanks.
never even had mussels but boi u know i'm bout tuh do this to em
Next lime bourbon shrimp and scallops :) Love the channel keep up the great show!
OMG! Soooo Gooood!!! 🤤 My daughter likes fish & the only thing I know how to do is cedar planked salmon. What other types of fish & other types of cooking methods are good on the grill? I have a Primo XLO.
Great recipe. The only thing I would change(And this is NOT required) is to reduce the beer fifty percent before adding the mussels. I truly enjoy your channel, all the recipes and the hard work ya'll do to put these videos together. Thank you. And, I agree with Chris Pruett below. That is , "the Broth of Life."
Nice content! Keep it up!
Looks super good, but why wait with the tomatos until the end?
How does the tomatoes and the cast-iron effect the dish?
Santa Maria style tri tip next?
Awesome! Now please do a grilled clams!
Do you think you can substitute the beer with white wine?? or would that not go with the Cajun seasoning?
Who the hell gave it a thumbs down??? Anyways, great stuff man, keep making more great grilling videos.
Nice...very nice
that pain sauce is no joke
What size cast iron is that? I want to order one. Thanks!
First of all, another great recipe to add onto my list. Secondly, have you guys ever consider smoking any dry aged beef or anything else dry aged? Not sure if this question has already been asked so I'm just throwing it out there.
Mouth watering
What kind of chefs knife are you using in this video?
love me some mussels!:)
Us too!
would that be a good broth for beef or chicken. Maybe minus the .
Jesus, Tom. keep it in the grill
whats yer technique for cleaning the mussels before hand? salt water soak?
Actually they were soaked in fresh water for about 20 minutes. Also, I removed any beards found on the mussels (pull back toward the hinge, not the opening). Then the shells were brushed with a firm brush and rinsed under cool water. Thanks!
Pain 100% hot sauce👍
How would I cook this on a GMG?
Nice, I wanted to know to cook mussels without using white wine.
Is that a chance the rapper hat ?
I would skip the tomato and add a habanero and double cream.
What kind of mussels are you using? :)
MrHorsens123 biceps of the sea
lets see your style of chicken or beef fajitas
👍👍👍👍😋😋
Who you callin a baguette?!?
how about a solid Chipotle Coleslaw
Bro are you a chance fan ?!
Of course!
I already loved the channel, now it's the holy grail 🤙🏾
do a slav burger
5:31 ant crawling on one of the muscles? wtf bbq
protein!
ain´t see it, even though, no poison
My sister recently had mussels for the first time out at dinner...
Needless to say - it disturbed her. Of course she opened the mussel and it looked a bit too... ahem... vaginal. It sort of split with the shell. Still, she wound up liking it AND it was hilarious.
Si more sea food