Andrew Zimmern Cooks: Mussels Fra Diavolo
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- Опубликовано: 6 сен 2017
- This simple shellfish braise is a staple for any home cook. With this recipe in your back pocket, you'll be able to cook a hundred other like it.
Get the full recipe: andrewzimmern.com/2017/09/07/a...
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Dear Andrew, first of all after watching you for years and then finding out your life story and being a friend of Bill W's (like I) just about blew me out of the water. I am a very avid fan and lover of not only your shows and the great places you take us that I will never be able to see, but your compassion for people first, then food! Amazing man. What it was like, and what it's like now being rocketed into the fourth dimension!!!
I made this recipe last year for Christmas Eve. Everyone raved about it. It reminded us of the mussels we would order in South Philly. This is an awesome recipe!
We tried this yesterday. It was absolutely delicious. Thank you !
Always enjoy and appreciate what you do Andrew. You're an artist
Love you Andrew. You always have good clean energy.
Yum! Mussels are one of my favorite foods!
That juice with bread is to die for.amazing.vlams in this is yummy too.thank you for sharing.
This video was amazing. very helpful for my first time cooking them!
Love this Andrew 😍. Thanks
Great 👍🏽 thank you for the clear and concise directionMr. Zimmerman 😊
Delicous! I love to watch your cooking show! 😋😍
Mussels Fra Diavolo has got to be the absolute quintessential shellfish dish that I've had in celebration with my father at the beginning of deer hunting season as well as just celebrating life with each other. We live about 1.5 hrs away from each other. We'd meet to exchange different supplies . Then we'd dine at Alfredo's Riverside Diner . They specialized in Steaks and Seafood. I had my first Mussels Fra Diavolo .It was magnificent . I'm not promoting the use of alcohol, but to tip a few pints of your favorite hop based libation along with the mussels was very special to have with my Dad. I'm 63 now and he is 85. Alfredo's shut down after the owner passed. BTW... you can find small pearls especially in the larger blue mussels. I do not know if they have any value . Ok.. enuff babble for now. Love to all you people . Try some Mussels Fra Diavolo at a reputable restaurant . This gives me an idea of asking my bride of 42 years to whip me up a batch oh mussels. She is an awesome cook and everybody knows it... especially me.
Excellent video. You kept it short, clear and to the point! Love your dry sense of humour... Shall now hunt out your tomato sauce recipe! MANYmanyMANY thanks and do carry on posting...
P.S Your recipe printout with ingredients + method is an additional bonus!
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This might be the best vid on how to do mussels! Gotta love Andrew Z
Best ever! Made it over 10 times since I discovered it! The best!!!!! Thank you!
Great to hear it!
Good lord that looks delicious 🤤
Looks so good!!!!!!!!
Hi man, thanks for your videos, its very difficult to find videos about cooking/food with someone that can teach you and at the same time catch you. Would be great see new programs from you, showing new places. Greetings from Argentina.
Good mussel cooking idea! Thanks a bunch.😄
You and chef John from food wishes look like the best recipe on youtube for them. I'm going to try both tonight. I don't have time to make sauce so I'm using ragu (it's a local company here from Rochester) I like supporting local anyway. I'm not sure about tomato and clams though we shall see. I think you were spot on with the recipe though. Plus I love ur shows man, Not sure I would stomach some of the stuff you have eaten but I will try anything once like you.
I love this! I just learned so much. I enjoyed your video style. Also, love the Anne valentin glasses! 8)
This is so amazing just made a steamed Mussels with coconut turmeric curry and Leeks
Hi Andrew.. I like the way you talk and explain things ✌✌
I agree, he makes a lot of sense. And let the "Sauce" cook is crucial and stir the Mussels.
Great as a tutorial!
Andrew Thanks for the videos! I've enjoyed watching your tv shows. They have made me look closer at things that I didn't like. Do you have any new shows on tv? I'm going to like watching your RUclips. As another comment said that the way you explain things in a way that all can understand.
I do adore mussels, most seafood actually!!
Great chef tips
Nice one👍
I like Andrew he seems very true
Great tutorial.. great tip (2:20 ).. great video 👍🏻👍🏻👍🏻
NoNo no
Love this guy! How haven't I subscribes years ago?? I watch all of you TV shows, sub-belled too... Big Sloppy Kiss!
Good video
Nice
Yum yum yum!!!!
What dry white wine you recommend please?
Gd advice andrew now I know , to fuse flavours first then add
that watery dish, works perfect with white bread.
Yes I like that he reduced the liquid first that's what I do although I add a ton of white wine
I see all your videos on tv
Is it ok to cook acidic tomato sauces in cast-iron containers?🤔
May stand is the apex of reality
I had a mussel with a lot of byssal thread. The texture was of course hairy but very firm. I spit it out. So I thought I just ate a bug like a centipede. I almost threw up and went straight to the bathroom cleaning my mouth. So I decided to clean this hairy thing taking out all the chew up meat and it just looked like a plant connect to the mussels. I felt so relief it was part of the mussels.
Love muscles in a sauce also with spghetti
Hi Andrew
Until this moment, I never would have cooked mussels in red sauce. I am so prejudiced. Now I must!!!
0:50 LOL
How to clean the mussel shell before cooking?
I've collected mussels in Scotland pick them putthem in a pan cook them till they open eat them
I know a guy that used to use mussel juice too ....
Italian vibes
Need more sauce for my liking
Zimmern aged hard over the last 3 years.
Chef can I be your Apprentice?
I lift a lot. Will this dish help my Mussels?
Has anyone heard of using eggplant puree in Mussel recipes like this one?
I love green mussel than black one
Is it just me or did’t He tell us How longe He gave the mussels in the pot :/?!
Very good recipe chef I like to slice garlic to man it's a good recipe
The liquid that comes out of mussels is mostly seawater. Its very salty, for me too salty to eat. No one ever mentions this.
why hide like to dislike ratio?
Mussels with sand 😁
oh wow hes has his own channel.
Not sure about the tomato sauce with white wine....French and Belgian way would be cream and white wine.
Everything was perfect 👌 but I hate tomatoes, why put tomatoes (they should always be hanging in their vines for eternity) I love mussels anyway and you’re really good
My god take ur ring off while ur cooking zimmern xD
Damn my man has lost a lot of weight. Nice!
Everything fantastic, except for the needless tiny specs
Good video but I prefer moules marinières.
why does this man wear glasses when he doesnt even look through them
Never trust anyone over 20 who wears lava beads 😂
Don’t shake your pot - it will crack the shells. Just simply stir.
Are you even using your glasses?
Sauce consitancey broth. Ok chef lol
I just eat them out of the pot, why dirty another dish.
I shake them because I want to sell these cast iron pans.
NoNo no watery dishe
duck was way over cooked
$20 meal or do it yourself cheaper :)
I em Your fen BUT is not ITALIAN (Napolitan)
Fra Diavolo (lit. Brother Devil; 7 April 1771-11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina".
Correction Appended
LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?
"Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island."
Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil.
Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio."
Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was
Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."
PERIOD.
For the record EVOO comes is made from really ugly olives.
...... The fuck? You used to do the show for weird food.... thats normal food!
tomato sauce in a cast iron pot?? NO!!!
enamelled cast iron is fine.
Excuse my ignorance, but why not a cast iron pot?
@@StraightNoChaser86 The acidity from tomatoes can draw out iron form the pan & gives a metallic taste to your sauce or food.
Enamelled cookware like le creuset is fine though.
@@sedatedturtle That's a myth, a few iron ions might move out of their normal place but that would take months probably. I've been cooking wonderful tomato sauces, soups and fricassee in cast iron for the past 15 years. Not once has me or my guests tasted a metallic flavor. I'm gonna go on a limb and say the properly seasoned pot is the reason why it works.
What do all these man bracelets signify? They annoy me especially on a cook.
Silly shit. I can smoke you on cooking mussels. Do not do this!
Sorry, just can’t take this guy.
terrible choice in pot used. mussels are black the pot is black you can't see anything inside there when camera is focused on it.
Um
He knows better than to use cast iron with tomato sauce especially when he's concentrating it