I think I'm going to put this recipe in my top 10 mouthwatering recipes of yours, looks so good on top of the bread certainly one to try. Thank You Bart.
I'd lightly grill/toast the bread and give it a light slather of aioli mixed with a reduction of the mussel juices from the steaming before piling on the pan fired mussels. That will ensure that the bread also has some nice flavors to it. Loved the simple recipe. Will definitely give it a try soon. Thanks Bart.
Great recipe, never thought of using mussels fried in garlic butter. Will have to try that. Please get a bread knife btw! It's painful watching someone cut bread with a chef's knife.
Hayden Miscat There is a difference in flavour between the two. Curly parsley have more of a peppery taste, while flat leaf parsley is more delicate. So curly parsley is great for sauces and pot dishes, where you often need a stronger flavour, while flat leaf parsley is great for fish or pasta dishes. Curly parsley on a dish like this would most likely taste too powerful.
Bart, what the hell?! Why would you use those wild caught dredged muscles?! I don't know if you watched the video you inserted into your own video here, but all that bycatch is horrifying! Why wouldn't you just use sustainably farm raised mussels instead? You also talk sustainable seafood and farmed mussels are absolutely one of the most sustainable seafood items on the market. This broke my heart a little bit as a former sustainable seafood educator and fish cookbook author...
FoodStoned FoodStoned FoodStoned Hi! Actually the mussels I used are farmed. In The Netherlands we have two types of mussel farming, some are rope grown and some are bottom grown. The ones I used are bottom grown. The mussels are grown on these "mussel plots" in the Oosterschelde where the fishermen first harvest mussel seed out of wild, then let them grow big enough before spreading them on one of their mussel plots. These plots are long strips of sea bed where the mussels are laying. They are very well managed, the fishermen know on almost centimeters exact where their mussels are. Once the mussels are big enough, they scoop them up with these nets. The sea bed is not damaged because there are only mussels there. This way of growing mussels is really sustainable and therefore certified by the Marine Stewardship Council (MSC). The only bycatch that you are pointing out are sea stars who regenerate. I should have explained better that these mussels are farmed. Hope this explains! Please have a look at the MSC page for more specific info: fisheries.msc.org/en/fisheries/netherlands-blue-shell-mussel/@@view
Bart's Fish Tales I definitely appreciate the explanation. I've never heard of that type of mussel farming and in the video with all the seaweed and sea stars, it looks like it's destroying the sea bed. Glad to know that's not the case.
Also, if you're interested, I just published a book of fresh water lake Fish recipes as a way of potentially looking to other sources of fish to help supplement ocean catches. Since lake fish aren't something typically available on the commercial scale here in the U.S. I tried to come up with some ideas as to how we might approach this underused resource in the future. www.mnhs.org/mnhspress/books/lake-fish
I think I'm going to put this recipe in my top 10 mouthwatering recipes of yours, looks so good on top of the bread certainly one to try. Thank You Bart.
I love mussels, this recipe is amazing! Thank you ❤
I'd lightly grill/toast the bread and give it a light slather of aioli mixed with a reduction of the mussel juices from the steaming before piling on the pan fired mussels. That will ensure that the bread also has some nice flavors to it. Loved the simple recipe. Will definitely give it a try soon. Thanks Bart.
* grill/toast = grill OR toast
Looks stunning. Love the freshness:) mussels are so great if done properly
Absolutely delicious! My partner and I made this tonight and loved it. So simple and easy, thanks for another recipe!
Mussels are definitely in my top 10 sea foods, that looks so delicious! I want to make that over a campfire camping somewhere nice near the sea :)
That looks so good thank you for telling us what to look for for not overcooking them.
Thank you, enjoy!
When I was a bartender during college, I always wondered what Pernod was used for. Now I know...nothing, "not this time." lol
excellent job
Another great mussels recipe!
That looks amazing yummm
Simple and delicious!
Hi Bart, this is amazing video...can I know how many minutes to fry the mussels on medium heat after butter knob? and on medium low heat?
I freaking love mussels, I wish I were eating this right now
Just made this, It was delicious!!!
Love your fresh simple delicious meals you make. Loads of tips and nothing but quick recipes. See ya next Fishy Friday.
It feels like i am watching Dirk Kuyt cooking.
that looks so good
What happens to all the starfish that I was was caught in the net?
Nita F I ate them
Fabulous! Thanks.
You held the cover without a pot holder. Damn! 😁😁😁😁
Superb.
Superb!
A great looking dish. There is no such thing as too much garlic in my opinion.
Any chance we will get a guest appearance from Juul anytime soon? ☺
Is that brand found in the USA?
Unfortunately not!
Damn I wish I can find good fresh mussels here in my hometown. It's so hard to find....
toast the bread, add a layer of mayo on it and sprinkle some lemon juice on top of the mussels :)
Thank you
WOW!!!!!!
canım come to Turkey and try 'midye tava'
Great recipe, never thought of using mussels fried in garlic butter. Will have to try that.
Please get a bread knife btw! It's painful watching someone cut bread with a chef's knife.
Nice uncle ji
May as well eat from pot and then give bread on side to mop up sauce
I love mussels!
That wasn't that much garlic...😁
I can eat a kilo of that! haha!
that looks more like cilantro
I used flat leaf parsley, it does look like coriander.
but parsley leaves have sharp tips
There's two main types, a quick google should give you images of both the curly and flat leaf parsley.
They both taste the same imo
Hayden Miscat There is a difference in flavour between the two. Curly parsley have more of a peppery taste, while flat leaf parsley is more delicate. So curly parsley is great for sauces and pot dishes, where you often need a stronger flavour, while flat leaf parsley is great for fish or pasta dishes. Curly parsley on a dish like this would most likely taste too powerful.
"..with a glass of wine or maybe two to do it together with your kids"
What?
That's not what he said.
@that guy kids in France drink wine with meals, maybe the same in the Netherlands
That Guy I think thats what he meant tough. His sentences are not always 100% clean, as it's not his native language
That Guy take a chill pill
What's your definition of a chill pill?
Bart, what the hell?! Why would you use those wild caught dredged muscles?! I don't know if you watched the video you inserted into your own video here, but all that bycatch is horrifying! Why wouldn't you just use sustainably farm raised mussels instead?
You also talk sustainable seafood and farmed mussels are absolutely one of the most sustainable seafood items on the market. This broke my heart a little bit as a former sustainable seafood educator and fish cookbook author...
FoodStoned FoodStoned FoodStoned Hi! Actually the mussels I used are farmed. In The Netherlands we have two types of mussel farming, some are rope grown and some are bottom grown. The ones I used are bottom grown. The mussels are grown on these "mussel plots" in the Oosterschelde where the fishermen first harvest mussel seed out of wild, then let them grow big enough before spreading them on one of their mussel plots. These plots are long strips of sea bed where the mussels are laying. They are very well managed, the fishermen know on almost centimeters exact where their mussels are. Once the mussels are big enough, they scoop them up with these nets. The sea bed is not damaged because there are only mussels there.
This way of growing mussels is really sustainable and therefore certified by the Marine Stewardship Council (MSC). The only bycatch that you are pointing out are sea stars who regenerate. I should have explained better that these mussels are farmed. Hope this explains!
Please have a look at the MSC page for more specific info: fisheries.msc.org/en/fisheries/netherlands-blue-shell-mussel/@@view
Bart's Fish Tales I definitely appreciate the explanation. I've never heard of that type of mussel farming and in the video with all the seaweed and sea stars, it looks like it's destroying the sea bed. Glad to know that's not the case.
Also, if you're interested, I just published a book of fresh water lake Fish recipes as a way of potentially looking to other sources of fish to help supplement ocean catches. Since lake fish aren't something typically available on the commercial scale here in the U.S. I tried to come up with some ideas as to how we might approach this underused resource in the future. www.mnhs.org/mnhspress/books/lake-fish