Easy Steamed Mussels - The Best Ever! | Chef Jean-Pierre
HTML-код
- Опубликовано: 1 окт 2024
- Hello There Friends! This Steamed Mussels recipe is a fusion of Provençal, Mariniere, and Moroccan flavors, highlighted by the unique spice of harissa, offers a culinary journey that is both comforting and exotic. Follow this comprehensive recipe to enjoy a flavorful and fragrant seafood dish that promises to be a memorable dining experience. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
------------------------------------------------
Join this channel to get access to perks:
/ @chefjeanpierre
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil: chefjp-com.3dc...
❤️ Zester: chefjp-com.3dc...
❤️ Digital In Oven Thermometer: chefjp-com.3dc...
❤️ Instant Read Thermometer: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpi...
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dc...
Having a bad day? Just watch Chef Jean-Pierre and you feel as happy, enthusiastic and hungry as he is for GOOD food, propely prepared.
🙏❤️
Chef JP automatically makes my day. No fail. ❤
Me too!
@@moe9265In addition, I need a "Jack" to interpret Me ALL DAY LONG
@@moe9265 🥰🤟
Saying Hi From Rhode Island 😊 . I’m a commercial shellfisherman that digs hard shell clams , little necks ,top necks , and the big ones for chowder ,great recipe ,going to do it with little necks , I have used many of your recipes thank you
I live in Cape cod I love your recipes, your sense of humor love your teaching methods no pressure. 😊
I’m very fortunate to have fresh seafood all the time
You’re so funny, love using the shell to be fanci thank you
It is also worth mentioning that any mussels that do not open upon cooking should not be consumed. So, the rule is that uncooked mussels that won't close and cooked mussels that don't open are dead.
Every time your use Harissa I remember to thank you for introducing me to this spice. I use a lot of Mexican spices but Harissa gives a completely different flavor without being too HOT!
Hello From India 🇮🇳
I make mysteriously awesome Indian Street Food videos 🍕🌭🥙🥚🍳🍗
I thought you were going to add more butter at the end?
Always forgets something….
Hopefully his recipe has it
As a new Yorker, I now dub chef JP an honorary new Yorker
I agree.
I needed to finish chopping some veggies and thought, "Wait! It's Thursday! Time for another Chef Jean Pierre video!!" So I found today's recipe and listened while I finished my prep. Thanks for keeping me company and helping me learn more, Chef! Blessings to you, Jack and your whole crew!
That's what I do, I save his video until I'm working in the kitchen😊
I want this guy to be immortal. Thanks for all your great recipe’s
Chef Jean-Pierre You Are The Mussel In The Kitchen !
JP does not need this sort of 💪 because he is a lover (of good food), not a fighter.
Some times mussel is between two ears meaning knowledge and experience behind talent to be a good lover you do need some essential right mussels in the right places😇😂 @@msr1116
As a Belgian, I make them the classic Belgian way, so the kettle is generally smaller and taller, like they serve them in Belgium. And you don't need to add salt, as they come from the ocean 😉
We usually make them with garlic,butter and white wine, but I think it’s time for a change! Thank you for this recipe.
You me and almost everybody
😊
The best part is the broth!@@ristorantanen5769
Belgians love to serve it with Frites. You might call them French Fries, but hey...it's the Belgians National Dish.
How's about sambal bajak instead of harissa😝
That works! I have Calabrian chile so would use that!
Chef I don't even like sea food but damn do I want to try your cooking
I spend more time watching JP than I spend with friends or family. As a restaurant owner I find it hard to get out much. This is what I do now.
awesome recipe chef , please show PORTUGUESE BORREGO ASSADO and CALDEIRAD and ENSOPADO recipe please
Never ever in a million years would I thought of tickling my muscles. Excellent video.
If one is open, you can also tap it with another one.
I live in a seafood heavy area. Im partial to clams and oysters but every once in a while I do enjoy mussels. Ill put this one on the list. Thank you for recently doing the braciole. I requested it many months ago but you finally got to it. I wouldn't mind seeing a dish with oysters in the future. I don't think I remember seeing any of those.
Great recipe I usually make it with garlic and yes butter & white wine but this recipe is amazing I'll give it a try thanks Jean Pierre ❤ Chantal
I think Chef bathed in some wine before this video as well. 😁
Never thought about tickling a mussel 😂 I swear you teach me something new everyday. Thank you chef!
Omg! I just bought mussels at restaurant depot and am making them for dinner. You’re amazing!
Greetings from Norway Jean Pierre, these mussels look goood😄🤤👍
You’re the best thing to happen to RUclips my friend.
🙏❤️
Thank you again! I’m looking forward to making this.
Thank you Chef! I love mussels with a baguette to sop up the sauce. Such a great treat!
Chef Jean Pierre doing his Joey Tribbiani impression “How you doin’?” 😂😂😂😂
Thank you Chef JP - Mussels are one of my all-time favourite dishes.
My personal preferance is for a creamy garlic/onion wine sauce, but I'll take them any way I can - lol
- Cheers!
OH NO..... 😯😲Did chef forget the extra BUTTAH at the end?! Not the BUTTAH.... Looks delicious. Been craving mussels lately. As stated earlier, usually do it in a white wine butter sauce but this looks Amazing!
If you like mussels, make them, don't fear them. They are as easy to make as Chef made it look, and just as tasty. My first try was a whim. I grabbed a bag on an "everyone fend for themselves" dinner night and had my dinner on the table within 15 minutes. A glass of wine and some toasted bread and I was set. Now I make them all the time. Mussels really are an easy button for dinner.
Thank you, I've been waiting for this seafood recipes 😊
My pleasure 😊
Never done Mussels, you have made it look less intimidating, so will have to locate some fresh ones. Not ez to do in this part of Texas...maybe a trip to Ft. Worth is in order. Looks DELICIOUS!!
I predict you will reach 2,000,000 subscribers by mid summer. Your show, enthusiasm and dedication to cooking are inspirational. Thank you Chef and Fuhgetaboutit!
I just saw i pop from 1.6 to 1.7m. He deserves it
CJP:
Hi. Awhile ago my wife and I were in Kissimmee, Fla. and we ate at a place called Angels near the West gate of Disney. One of the best meals I ever ate was there, and it was Green Mussels Oreganata. Can you replicate that dish?
Thank you.
God bless:
Chef David
Fun fact:
Mussles are called cozze in italian, which is spelled out "Kotze" in german, which translates into "puke" in english.
So language comes full circle in a way.
Chef Jean Pierre's
🙏❤️
Agreed! I totally heard Joey there lol 😁😁
I love Chef Jean-Pierre, and I love seafood, but there is something about mussels that stop me. IDK what: texture, color?
Thought of mussels immediately after Manhattan clam chowder. Going to gather off the piers ASAP
Looks delicious! Can’t wait to try this at home. Also when are we going to get to see Jack lol.
Thank you. My granddaughter loves mussels.
SORRY JP LATE TO THE VIDEO ONE OF MY FAVE MEALS EVER . YOUR ACCENT YOU PUT ON 😂😂 GANGSTER JP THE CHEF 😂 LOVE HARRISSA. THIS IS SO DIFFERENT . ❤❤❤❤🎉🎉WELL DONE MY FREND FUNNY BEST CHEF EVER . . THIS MEAL WILL TURN YOU IN TO A SEX MONSTER TRUST ME PEOPLE WATCH OUT YOU COUPLES 😂😂
My God this looks delicious one of my favorite dishes if you ever eaten on Cannery Row in Monterey a restaurant called paradiso's wine butter garlic
Merci Chef! Je vais faire ces moules sans hésitation!
This would be great over some pasta!!
All the while you were cooking the clam chowder I was thinking about steamed mussels.
Great recipe!! About harissa, its much more tunisian than moroccan... but it still tastes great!😊
I'm shocked - he forgot to add more butter to the broth before plating! LOL.
I've been eating muscles my whole life in red or white sauce with garlic bread on the side. Doesn't get any better than that.
Great recipe ! My advice : add some French fries with a combo sauce of mayo and harissa.
French accent, Italian accent and Brooklyn accent in one sentence. I read this some time ago, but I love it!
Don’t forget to ticklish your muscles people!
I made this for lunch today-it was excellent and so quick to make. I would have never thought to put harissa in. I will definitely make it again.
Yep, I'm buying some mussels to take a bath this weekend!!
" Sorry Dude You're already dead " talking to a Muscle 😂
Yet again, recipe that I was looking for mussels. Thank you very much Chef. Best regards with much love!🍁🍷❤
I would be as big as a barn door if I lived in Chef Pierre's house. Lol.
Or you use the grabby muscle with a single shell to create your own spoon.
He didn’t add any more butter. When do you add more butter? I love butter but I need to know when to add it.
I love cooking muscles! My favorite is one that is curry based! I don't have them often because nobody will eat them with me including my wife. One thing is for sure, she will grab my toasted baguette slices and sop up all the juices and eat that!
I am excited to try this recipe. She can't eat spicy food because of a mouth condition so this one will protect my baguette and my juices! Thanks Chef!
Omg “their last meal” got me!
The best meal I've ever had, EVERY TIME, was veal Parmesan from my favorite italian restaurant. Tender as anything ive ever had, with a delicious thick tomato sauce and I've had no luck trying to replicate it at home. Please chef, help me out and do a great veal parm recipe!
Veal is not readily available in many stores unless you live in a big city like New York Chicago, Los Angeles, San Francisco. So we made the recipe with chicken scallopini. It’s the same process just different protein. If you can find some good veal in your town, do it exactly the same way following this recipe good luck and bon appétit! ruclips.net/video/2S3PIzbdxAw/видео.htmlsi=wWV7wP7Y7e4YXOIK
CM on man your mother is Italian and you only cook french food😂
I tried chopping garlic, putting it in olive oil and refrigerating. It became rancid. I put some in the freezer and it was a rock. What am I doing wrong? Help! (Others may be having the same issues)
You’re not doing anything wrong it will stay fresh in the refrigerator for 2 to 3 days in the freezer at least 2 to 3 months. However when you need it, you have to take it out a few hours before so then you can use it!
I Love mussels (marinara).. I am born and raised in Manhattan's Hells Kitchen and you are welcome anytime Chef JP to walk the streets with me. :)
👍😊
Chef JP always, always puts a smile on my face 😊
Good thing there's no law against "funny" in the Kitchen (pls nvr Stop).
Great as always. That said, being from NYC. It's not don't worry about it. It's fuhgettabout it😂
👍👍👍😊
I could see they were corrct from the thumbnail 👍
Moroccan Mussels!
If JP says it’s a dish it’s a dish. 😊
I thought you said you are going to add butter for the second time
i love youur cookimg but i dont have a kitchen to try
If your mussels or clams are dead you can leave the out in the sun on a warm day and you'll have stinky castanets. Like Flamenco dancing at low tide. Oh, the romance...
😂
" Do you like it?" Mucho gusto❤❤❤
"How you doin'" feels more Jersey to me...
Love the New York gangster accent!
hey chef would you want to make the belgian dish to show everyone its chicory rolled up in ham with cheese sauce and then in the oven, this is really my favorite dish with puree. thank you very much, much love
Please chef make this dish 🙏🏻
So entertaining and an awesome chef! 💯
Follow up question: sometimes at restaurants, some of mussels served are closed. I suspect those are not edible, correct?
The rule I was told was not to eat them if they are open before cooking or closed afterwards. I once ate one that was half open after cooking, that is the two parts of the shell were slightly apart but the hinge was still stiff so some pressure was needed to open it fully. I paid the price about an hour and a half later. Oh dear!
Pls Chef show us a calamari dish pls pls
In 🇬🇧 Scottish mussels the best
"forgot this, forgot that" Conclusion: Jack is actually the chef and JP a paid actor... Mussels are amazing, so gonna try this when the season opens. Thx Jack
Hahaha! @astrodicted
Why you dont use Ginger ? 😂
8:07 sorry dude, you're already 💀🤣❤
To the "marinière" for me, Muscadet, shallots and parsley, and I forgot, a little butter, it’s better!
CHRIS
Velizy Yvelines FRANCE
Şefim yine harika lezzetli tarif yapmışsın teşekkürler 👌🏻👌🏻😋
Happy retirement, Chef Jean-Pierre! Thank you for passing on all of your invaluable knowledge and experience ❤
Since "discovering" this channel (Thanks COVID, I guess), I have upped my kitchen skills and acumen by 100%. Question: Chef Jean-Pierre what are the "bar towels" that you so liberally use? Where can I buy them?
We eat them belgian style, with french fries, aka ''moules et frites''. Absolutely love mussels. This sauce I will definitely try, I love a touch of spicy !
My dogs have finished my shoes. They drank the toilets dry. Now they're looking at me like I've been given a final warning.
My couch indentation is too deep for me to escape. My power bill is on auto pay and my hands are cramped into permanent "phone hold".
I fear my days are coming to a close. Thanks chef!
I always use half of shell as a spoon :)
If you ticklish them and they don't close then they are already dead..... if you ticklish them and they close then they are still alive. Until you put them in the boiling suace, then they will be dead. lol
I Like before the video starts ... the only way to watch Chef Jean-Pierre's videos!
🙏👍😊
I'm not gonna point a finger but someone may have forgotten to finish the sauce with a little more butter. I don't know who but it still looks absolutely delicious! 😊
You are so right! The cameras play that trick on my all the times!!! 😊
Looks good chef. New Zealand mussels are tasty and beautiful, and i would say the best in the world. If you ever get the opportunity to try them, please do.
Fantastic video as usual chef, chur KIWI Bloke, New Zealand
Another great dish for the shellfish lovers out there. Look up Moqueca de Peixe which is a Brasilian Fish Stew and everyone makes it their way which can include various shellfish. Hopefully soon Chef Jean-Pierre will make the 2 greatest soups ever.....the Caldo Verde and the Canjiquinha. Thank you once again for another great video Chef and Jack.
You are just amazing chef. But as a half French & half Italian great chef i am sure that you can make an amazing BABA AU RHUM.😋😋😋😋 Please if it's possible 😍
I recall a favorite French cookbook author of mine saying chopped flat leaf parsley adds a touch of fresh country French flavor that acts an oft-used seasoning. My mom grew some every year and just loved it.
Love this mussels dish. Don't need anything else with it.
Yummy yummy Mussels. Ohhh, so yummy. Love your cooking, Chef JP. Take care and more videos to share.❤❤❤