Crusty mussel bake: with homemade velouté sauce
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- Опубліковано 22 лип 2024
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... If you like Mussels and Mushroom , you will love that casserole recipe.
The Moules au gratin (as it is called in France) is a great recipe for any occasions. This delicious recipe is composed of Mussels pre cooked in the Mariniere style which are then mixed with a duxelle of Mushrooms and a creamy shellfish veloute. The Mussel bake can be topped with cheese or bread crumbs before it is broiled for a few minutes in the oven.
Ingredients:
For the mussels:
• 1 kg of mussels
• 20 grams of shalllots
• 100 ml white wine
• 100 ml of shellfish stock
• 10 grams of chopped parsley
For the Duxelle of Mushrooms:
• 150 grams of Button mushrooms finely chopped (use food processor)
• 10 grams of unsalted butter
• 10 grams of finely chopped shallots
• 25 ml of white wine
• 1 generous tablespoon of chopped parsley
• Salt 1 pinch
• A squeeze of lemon juice
For the mussel veloute:
• 10 grams of butter
• 20 grams of shallot
• 50 ml of white wine
• 200 ml of mussel cooking juices
• 200 ml of shellfish stock (or crab stock)
• 100 ml of heavy cream / full cream 45%fat content min.
• 20 grams of beurre manie ( 10 gram butter / 10 grams plain flour)
• Up to 150 grams of Duxelle of mushrooms
• All the unshelled mussels cooked previously
Full printable recipe here:
www.thefrenchcookingacademy.co... - Навчання та стиль
I consider myself a good and experienced cook with a broad repertoire. However this series has reinvigorated my cooking. My approach has changed. I'm thinking 'French'. Thank you
I also feel like I'm beginning to apply techniques that I've long forgotten because of this video
Since I've found his channel I have already put the local butter salesman's three children through college.
💀💀💀 same
Who knew you could miss the flavor of a dish that you have never eaten before....
I cannot wait to go to a France!
I’ve been a chef for many years now & this boy’s recipes blows my mind nothing better than watching the French cook
thanks a lot paul 🙂🙂👍
Can I ask do you run a restaurant over in France?
no not at all just doing my channel and running out online cooking school 👍
@@FrenchCookingAcademy 🙂 that’s a shame I would give my left arm to work in France Scotland 🏴 isn’t anywhere need France 🇫🇷 in cooking
Thank you Chef, I never thought I would be able to prepare French food, as long as I start with all the ingredients prepared I am not having any problems.
Great job Stephan. Wonderful recipe and the video moved along so well. Thank you, merci.
WOW! This looks gorgeous.
Man, I need to stop watching these things before lunch.
That looks incredible.
Depends if your dish is the dish of the video or a sad dish without taste 😇
great - your channel is a real treasure chest full of great recipes - thx!
OMG-possibly the most delicious dish I've ever seen. Some day I have to try this-thanks so much!
Great instructor. Thank you
that looks great and you made it look easy to do. thanks for taking the time to share
You’re the man dude. Awesome channel. Perfect techniques on everything I’ve seen. Thank you!
That is a really beautiful recipe!! I love mussels and I am always looking for new ideas of how to cook and present them. I have not known about this dish before. It's nice because it looks luxurious but is not very expensive to make. I really must try it.
Thank you!!!
I've been binging on your vids while braising some ribs. Glad I'm already cooking and the food is almost done cause after watching for a while I'm starving.
Very nice presentation. Thank you.
This looks so good.
I've been making this for the last 2 hours! Can't wait to eat it. Thanks.
I’ve been lost in Thai cooking. You bring me back home to the continent!Oolalah, France. Thanks, Bro. Look fantastic?
yummy looks gorgeous! I'm definitely going to try this.
Your channel makes me so hungry! Looks amazing. 🌺🌺🌺
Excellent Chef Stephano. Tres Bien .
Oh my God, this looks A-M-A-Z-I-N-G! We have wonderful shellfish here in the Pacific Northwest. I will have to try this! Thank you, Chef!
+J Blair thanks for your comment its really a special dish indeed and with fresh seafood Yummy 😋😋😋👨🏻🍳
Love this, I am definitely going to try it.
i love the passion you have for your food, please keep the videos coming, you are a great teacher
+Jeff Vader thanks 😀
Beautiful!
I made this and it was so delicious! Thank you for sharing the recipe and for doing what you are doing.
hello hello thanks i am glad you liked it and well done for making the recipe
I like mussels, clams and oysters!
Beautiful 👏
Yummy!!
i love french cook 💓
thanks a lot :o)
Nice dish Stefan! Yoh have been improve your self a lot since you start your channel!
delicious!!
Woooo....yummy yummy Stephan, we often bought 5kg of mussels but never think to make gratin! Will do it when we arrive home in Melbourne (we r travelling in Tasmania at the moment for another month) Thanks so much for sharing. 👍👍😋😋
Stephane vous etes super! I am going to the store to buy those mussels and some Pinot noir and get busy with French cooking. Thank you for making so many people happy with your videos.
hi Florence I am glad you like the video and the channel. its true we have a great community here. so welcome. feel free to ask questions anytime
+Florence ECA It's actually Pinot Blanc.
Incredible!
13soap13 thanks it's a great dish to try
finally I cooked the recipe - DELICIOUSE!
Thanks for the feedback🙂👨🏻🍳👍
your channel is excellent 👏🏼👏🏼
Thanks for that glad you like the recipes. see you again soon
Yummmmmmmm!
I am jealous of your butter, so rich looking
¡Bravo!.
Grandiose!
nice great recipe...
Amazing Chef. Thank you once again.
Fantastic. You got a new subscriber.
Yay 🙂👨🏻🍳 thanks for that
BUTTER!!!
Wonderful. My cooking is so much better. Love this French chef
wow ,,wow wow
0000000Lara 😀😀😋👨🏻🍳
Devine!🙏🏻🇺🇸🌷
Gotta hand it to the french
bonsoir Chef. great Job. I was wondering when you would prepare a duxelle. I tried It once but as I saw your video I noticed I had It wrong.
Mercy beaucoup
Will it work in a deeper casserole dish? I don't have a shallow one like the one you use in the tutorial. Thank you very much. It's a wonderful channel. Straightforward, concise and delicious.
Hi mark, yes it will work in any dish you want to use
Thanks
I am hungry!
Florence ECA i think I was too could not stop eating the mussels one by one 😋😋👨🏻🍳🇫🇷
Hi Mate, great recipes. Can you tell me what brand of cookware you use, they look great
I am using a mix of scan pan, debuyer and Le creuset it's all on my amazon page but I need to some new cookware soon
What a great comment thank you. If you are making that recipe you a white Pinot or equivalent ( Pinot Gris ) Pinot Grigio. If you make the recipe let me know how you go. Take care.
Probably great with clams or oysters too.
4:00 now that’s a proper knob of butter.
Hi, realise it's 3 years old. Looks lovely btw! I don't really like cooking with Alcohol, Is there a wine equivalent? I usually use a small amount of red or white vinegar. Is that the best way?
Yummm
mussel bake , always great . but you need fresh mussels
French Cooking Academy Could you please scrape all of your ingredients out properly. You always leave behind way too much cream and other ingredients it drives me crazy, it's wasteful and doesn't teach proper/good cooking habits. Please! Otherwise Thanks for your efforts to culture people with good food.
i did not even realize but don’t worry the rest gets used off camera 🙂
French Cooking Academy Thanks sorry if I came off uptight. I trained with the French and food is almost a religion. I'm dairy crazy. Thank You again for your nice work it's appreciated.
no problem it great getting feedback anytime 😀
En Belgique nous avons un plat similaire qui inclut également du poisson et s’appelle ‘assiette ostendaise’.
ca a l’air interressant 👍👨🏻🍳
Love love love mussels, will oysters be good too?
yes it will go 🙂
Great recipe, but do the mussels really finish cooking by just browning the crumbs under the broiler? At the beginning of the video you said the mussels are barely cooked. Thanks!
+SGS thats surely my bad english i need to find another word . a bit like scallops i meant they are cooked just enough so that they are moist, still tender and have the right texture . like beautifully precooked and yes they finish cooking under the broiler. thanks for watching👍
Are the ingredients in the video description? ;)
Those mussels are HUGE! The ones I can get are tiny...maybe I should go to a specialty shop and not the grocery. My daughter loves mussels....I will have to make this for her.
you can use small mussels as well not a problem 😃
Finalment tu as trouver la prononciation de STIR! Merci
Do you make this with escargots also? 😊
Chef Rafi's Awesome World hi there not with escargot it would not really work well I don't think but if you like to try let us how you go
Hi and greetings from Chile. Pinot blanc is too expensive here. Could I use Sauvignon Blanc?
Sauvignon Blanc, Pinot Grigio, and Chablis are all perfect substitutes.
no garlic??
Many of your recipes involve shallots but sadly they are not widely available in my part of the world. What would you recommend as a substitute?
hi there you can use onions instead
cheers
And how much butter exactly went into the dish, my hips are asking?
Maybe some melted butter on the breadcrumbs?
Why is french food so good? Is it because Escoffier was french ? (I know it's not all him but he was revolutionary).
they ain't slightly cooked. when the shells are open cooking is over
MMMMMMMMMM!!!!
TheeBudGuru if you like mussels it's a great pie dish. But you can make it with fish as well or other seafood
Can you use frozen mussels?
Yaren Red yes you can use them if you like. It will surely save you time but the freshness won't be the same . Try it and let us know how you go
Thank you :)
If I make this that will have to be how I go, as that is all that is sold here, and I've never found many wild ones.
Is that Trimbach Pinot Blanc?
Jee Moon yes I think it was
I prefer clams. I think I will try to use clams.
Tall flute Alsatian bottle and label
I could not bring myself to food process the mushrooms. wholly unappetizing. I would make this mussel/mushroom au gratin with sliced mushrooms
Stephane n’ oubliez pas que un “steer” est un jeune bœuf castré!
I love your cooking and your sexy accent. I hope a lot of people have told you you're a cute chef!
Mushroomy...
Looks delicious but way too complicated and time consuming. I'll order it in the restaurant 😊
your narration of you tasting the food was..so hot
How do u cook like that and stay skinny lol! Butter butter cream butter flour.. ;)
You stay skinny because you eat like that. With more fat, you eat less other nasty things. I've given up on the whole low fat bla bla bla. I started walking and also keep my lard, my fat on my meat, and add a lot of butter. And guess what? Lost 40 lbs since then. The whole low fat thing is a scam from the sugar industry. It ruined the taste palette of americans and westerners in general, and made people fat. It's not a coincidence that people got fatter as the media started talking about how fat was the enemy.
Thank you for the info. I had no idea.
@@axiomist1076 Try it out. See if you reduces your food intake, especially carbs and sugary stuff. You want normal good fats. Helps maintain you full, and also stops you from snacking. That was huge for me. Fats made me stop wanting to keep eating that extra trash.
@@cabbagetownvideos6695 Yea, I roll my eyes a lot these days when I see this. There's a renaissance coming where good, natural fats will be embraced again. Too much crap in processed food that you have been conditioned to consume. Butter, lard, duck fat - whatever. Nothing wrong with it, but moderate - eat your veg and fruit and exercise. That' it. Steer clear of as much processed food as possible and you will be healthier for it.
Did you use the spoon to taste then use the same spoon to scoop cream into the mix and stir??? Hygiene???
Did you see anyone else in the kitchen with him? HE'S ALONE! You obviously have low self-esteem about your own personal hygiene if you think it's possible to contaminate yourself by using the same utensil. Eating cereal must be a b***h for you!
I don't like mussels; they are so shellfish.
¡Bravo!.