I am italian. My mamma taught: for vongole, mussels, ecc. add a handful of flour to cold water and soak.The vongole take in the flour and expel any sand. Also-- we don't use chicken or any other stock. Just double the wine-- as good as you can afford-- and we add lemon. It's fabulous. Buon Natale
You forgot one thing which I personally think is important as well. And that is discarding any mussels that havent opened after you steamed them. Because if they are still closed, they were likely dead already but in a closed position (which makes it easy to assume that it was alive when steaming them). Also just a tip for anyone who wants to make mussels is to never take any chances. If you are iffy about the mussels and something feels, looks, tastes or smells off, dont take your chances with it. Food poisoning is never worth it, and its better to throw out a couple more mussels, than to risk food poisoning.
I'm pretty sure this was shown to be a myth. IIRC, mussels that stay closed arent any more likely to be dead than those that stay open. But definitely use your sense of smell/taste!
@@samkwak2198 I personally don't trust it to be a myth (though it might be), because I noticed a pattern where whenever I buy a batch of mussels where the quality is poor (has been laying around for a few days, and very often in the summer in general), the ratio of bad mussels (that won't close) tends to increase, and the same thing tends to happen with closed mussels (an increase in the number). Generally I don't take my chances when it comes to mussels, as it's never worth it to get sick.
I do a double test, just to be sure. Put them in cold water first. If they don't close, they are most likely dead. Then, after cooking, make sure they are opened!
My aunt made mussels once when i was 6 or 7 and i remember it to this day...she used butter, beer, and garlic to steam them. It was amazing. We had it a few times after that but i definitely need to request it again this Christmas 😎
@@Bobspineablei mainly eat the shells only i dont like the mushy orange stuff inside it works good just got to boil them for some hours and be careful not to cut your lips or tongue on the shells its delicious
THIS! This is my favorite meal! Actually anything with mussels I am in! I make a great mussels marinara, or garlic mussels or...well any mussels anyway....Now I know what I'll be buying at the fresh market today! MMM
As a Belgian chef for over 20 years, i've seen my way more then usual fair share of mussels, i really like the recipe, however i do ask u to try to lose the chicken stock and instead add a spoon of rouille and when u just about to serve them add a hand of fresh breadcrumbs or panko, the juice will be soaked up by the crumbs, add a toss or 3, and all the juicecrumbs will be inside the mussels. No criticism whatsoever every preperation is unique and thats what make the profession so pure, just some advice from chef to chef.
I’m a decent home cook but had to look up rouille. Looks like it would be a great addition. He probably recommends the chicken stock because it’s more easily accessible and widely known to us simple folk. I think I’ll try your panko tip too. Thanks!
Your sounds fantastic, I’m simply re-creating a recipe we used to make at a restaurant I worked at 20 years ago. I loved it, I still enjoy it and wanted to share it is all.
@@60Airflyte hence i was refering as every preperation is pure and has his charm, thats the beauty of the profession, every chef add something to something they learned somewhere in their journey of beeing a cook, sometimes it doesn't work out, but mostly it does, just becouse u have that "fingerspitzengefühl" as i call it, u should google it, its basically a feeling u have as a cook something will fall in place becouse u feel it will, and tbh, it usually does.
I am also a bit puzzled by the chicken stock - won’t that overpower the mussels stock (which you soak up with more bread…)? I normally use some cream instead when making mussels in garlic sauce, but will try it out of course…
I have frozen extra mussels. They are ever so slightly different than fresh, but they work just fine. Super recipe!! BTW, box of wine is really fine for cooking. Especially if you use a Chardonnay. You still get the benefits of the wine in the dish. One of the brands even makes what's called "Buttery Chardonnay". It's actually quite drinkable too.
The problem you have with freezing them in the shell, is you have no way of knowing if they were okay before you froze them. Since they will automatically open on defrosting as the mussel relaxes, there is no way of knowing if any of the mussels were off before they were frozen. We are green lip mussel farmers in New Zealand, and would never recommend it for this reason, it’s also why everything we sell locally as well as exported are sold alive.
I’m just an old man from the Hills of NC and this makes me rethink my life choices almost wish I had moved up North when I was younger. I would almost kill be able to eat this.
I think using hot/boiled chicken broth will yield a better texture, as the wine is already cold and you are adding them together, you are essentially slow cooking the mussels. For tangy texture I think you want high heat and the steam will cook the mussels faster and even. I always use glass lid for mussels as for us average person it is better to be able to kill the heat once the mussels opens.
I have to admit I love mussels, clams (especially Ipswich), scallops, and oysters (steamed, not raw). I also love lobster, but that is not a mollusk. I have tried Maine blue mussels, but PEI are easier to get. When I was around five or six, my parents and I would spend a couple of weeks in August in a small fishing village in Georgetown, Maine, called Five Islands. We would drive to nearby Reid State Park before it opened, crawl under the gate, and head for the cliffs where we would gather up pailfuls of mussels. Now, I have to buy those 1-lb packages of precooked mussels I steam in some Pinot Grigio until they are steaming hot, then dip them in melted butter laced with lemon juice. It may be a far cry from your garlic mussels, but they were still very good to eat. I'll try your recipe as it has a lot more flavors than heating up frozen, thawed mussels, but I am still apt to dip each in melted butter. Yumm.
Coarse grain mustard, chili flakes and beer, finish with fresh tarragon or fennel fronds. Was originally “mussels a la what I had in the fridge”, but has become one of the ways I prepare mussels.
Prince Edward Island is well known for having exceptional mussels, potatoes and the famous Malpeque oysters that are shipped to fine dining restaurants around the world.
Separate the shell halves, use the shell with the mussel attached as a spoon to scoop the broth, slurp, eat, and repeat. Tilt the bowl to reach the broth if necessary. That's how you eat mussels.
Any confit is something cooked slowly in fat, but not fried. Duck Leg confit is the leg cooked in duck fat. Garlic confit is taking whole garlic cloves cooked slowly in Olive Oil. Just cover the cloves with oil and cook with the lowest possible flame till golden and soft.
I’ve been struggling with garlic/wine/butter mussel recipes cause the taste is never as balanced as I get in restaurants, I think the added homemade chicken stock is a game changer! Also I like that you browned the shallot first, Trying this soon.
Super food - I have them once a week along with black pudding and liver. I started the regime when I became anaemic and it’s fantastic way to fend off iron deficiency.
if you're feeling fancy you can make them with safran and a bit of cream instead of garlic, definitely the best way to eat mussels. They rarely serve that kind of stuff in restaurants.
I haven't had mussels since my husband got his dentures, and a while before that as well. Yum. I will plan on getting some soon (and sort of hope he finds it difficult to eat them).
I remember going out and digging up muscles with my Grandfather and my great aunt on a family trip to Moncton - the idea of the texture creeped me out at first but after tasting my first muscle I was hooked!
So i know this would be a huge ask, but could you make a series of how to get into cooking starting from setting up your kitchen and going up through from simple to complex techniques?
I appreciate you looking to me for that kind of guidance but unfortunately, I’m so far past that point. You can go back 5 to 6 years and start looking at some of my earlier recipes. Some are simple and basic some are little more intermediate, I even cover off on knives, pans, must have foods to always have on hand, etc.
As soon as you said "Chef Humphrey", I guessed you went to SCI. Glenn was my favorite Chef instructor there. The pastry Chef was hilarious too, but I don't recall his name (1994). Excellent recipe, reminiscent of what we served at Mon Ami Gabi. Keep on rocking Chef!!
I live in Norway and there’s mussels everywhere. I literally have to walk 4 meters from my home to get them. Ironically enough tho, I only eat mussels a few times a year. Usually cook some for my cats for dinner or a snack. It’s still so facilitating for me to watch people who pay for them, and treat them like something of value. Mussels picked in winter is definitely the best, they hold the most amount of fat and taste. As many here has said, 2lb would feed zero people as a main. I would recommend 4lb per person if they are tiny like the ones in this video. Also, this slow cooking at low heat in my experience makes them rubbery. I flash cook them on max heat for about 1-2 minutes
Never eaten mussels before, but uh... do they not have digestive systems? Like stomachs, intestines, or anything like that which would need to be removed before consumption?
Darn. I just bought 6 pounds for 2 people. Edit: We ate the 6 lbs no problem and we could have done 8 maybe. My mom who is 90 this year, ate more than half of the 6lbs.
Honest question. The garlic in the oil that you spread on the toast. Can you store the oil and garlic separate and utilize in later dishes? If i were to save it for later, should i keep the garlic in the oil or take out? And what's the flavor profile of the garlic after being in the oil?
I follow the recipe to a T but after adding one cup white and one cup chicken stock, even after 4 minutes the muscles are just swimming in a soup, for some reason it’s nothing like the video. Anyone can tell me what I’m doing wrong? I even tried to take the muscles out and reduce it, not even close, and I lose so much white wine taste by doing so
YES!!! I could eat PEI mussels everyday for the rest of my life and be a happy man. I hear mixed opinions on purging/burping mussels. First chance I get, I will head to the Clearwater company in NS or a mussels farmer in PEI and get the skinny from the source. Oh and confit garlic is addictive enough that it will eventually get classified as a schedule 1 narcotic, so make while you can, as much as you can. ;p . Great vid!
My go-to for mussels is almost the exact same, i just add some fennel seeds and dried chili flakes with the garlic at the beginning. Its so good, especially with pasta or risotto.
I love seafood! This looks incredible! My only problem is I’m a seafood lover in a house full of seafood haters… oh the cruel irony. Even the kids! Fried shrimp and fish sticks are the only seafood my family will eat.
You didn’t happen to work at Babaloo’s in the Central West End when you lived in St. Louis, did you? My wife and I used to go there all the time and we just order a bucket of mussels. although I do believe there’s had saffron but the recipe was otherwise remarkably similar to what you have now I must sad place been closed about 20 years now.
I only eat mussels in the appropriate season. I find they dont taste that great in Summer months. Around here, the rope grown muscles often don't taste very good at all compared with the smaller wild muscles.
Since you are calling out the confit garlic and not covering how to make it, could you at least tag the video it is in in the description or linked videos? Not always fun to find a component recipe in another main recipe video by digging through past videos. Just a suggestion
My dad fed this to us kids when i was about 6 years old. 50+ years later i still love it!
Legendary dad.
I am italian. My mamma taught: for vongole, mussels, ecc. add a handful of flour to cold water and soak.The vongole take in the flour and expel any sand. Also-- we don't use chicken or any other stock. Just double the wine-- as good as you can afford-- and we add lemon. It's fabulous. Buon Natale
You forgot one thing which I personally think is important as well. And that is discarding any mussels that havent opened after you steamed them. Because if they are still closed, they were likely dead already but in a closed position (which makes it easy to assume that it was alive when steaming them). Also just a tip for anyone who wants to make mussels is to never take any chances. If you are iffy about the mussels and something feels, looks, tastes or smells off, dont take your chances with it. Food poisoning is never worth it, and its better to throw out a couple more mussels, than to risk food poisoning.
I'm pretty sure this was shown to be a myth. IIRC, mussels that stay closed arent any more likely to be dead than those that stay open.
But definitely use your sense of smell/taste!
@@samkwak2198 I personally don't trust it to be a myth (though it might be), because I noticed a pattern where whenever I buy a batch of mussels where the quality is poor (has been laying around for a few days, and very often in the summer in general), the ratio of bad mussels (that won't close) tends to increase, and the same thing tends to happen with closed mussels (an increase in the number). Generally I don't take my chances when it comes to mussels, as it's never worth it to get sick.
@@samuelhakansson6680 totally agree. u dont even have to be a professional to detect something off about it. very easy
Big difference between dead and off. Beef you buy in a store is also dead but not necessarily off.
I do a double test, just to be sure. Put them in cold water first. If they don't close, they are most likely dead. Then, after cooking, make sure they are opened!
This is why I love UA-cam. So much to learn on any subject. Thank you for sharing.
My aunt made mussels once when i was 6 or 7 and i remember it to this day...she used butter, beer, and garlic to steam them. It was amazing. We had it a few times after that but i definitely need to request it again this Christmas 😎
Bruh two pounds of mussels serves one. Let's be realistic
You need a starch main for two pounds to serve two.
Like a side of mash or baked beans or rice. 😋
@@Technoanima for that matter, I can take down five pounds of mussels easy. 2 is just an appetizer 🤣
@@justinjanecka3203that’s if you eat straight mussels, include the broth, starch, and side and you’ll surely eat less
Two pounds is a side dish.
@@Bobspineablei mainly eat the shells only i dont like the mushy orange stuff inside it works good just got to boil them for some hours and be careful not to cut your lips or tongue on the shells its delicious
THIS! This is my favorite meal! Actually anything with mussels I am in! I make a great mussels marinara, or garlic mussels or...well any mussels anyway....Now I know what I'll be buying at the fresh market today! MMM
As a Belgian chef for over 20 years, i've seen my way more then usual fair share of mussels, i really like the recipe, however i do ask u to try to lose the chicken stock and instead add a spoon of rouille and when u just about to serve them add a hand of fresh breadcrumbs or panko, the juice will be soaked up by the crumbs, add a toss or 3, and all the juicecrumbs will be inside the mussels.
No criticism whatsoever every preperation is unique and thats what make the profession so pure, just some advice from chef to chef.
I’m a decent home cook but had to look up rouille. Looks like it would be a great addition. He probably recommends the chicken stock because it’s more easily accessible and widely known to us simple folk. I think I’ll try your panko tip too. Thanks!
Your sounds fantastic, I’m simply re-creating a recipe we used to make at a restaurant I worked at 20 years ago. I loved it, I still enjoy it and wanted to share it is all.
@@ChefBillyParisi by all means do, heck i'll even try out the recipe when mussels are in season here, ive never tried chickenstock, but i sure will !!
@@60Airflyte hence i was refering as every preperation is pure and has his charm, thats the beauty of the profession, every chef add something to something they learned somewhere in their journey of beeing a cook, sometimes it doesn't work out, but mostly it does, just becouse u have that "fingerspitzengefühl" as i call it, u should google it, its basically a feeling u have as a cook something will fall in place becouse u feel it will, and tbh, it usually does.
I am also a bit puzzled by the chicken stock - won’t that overpower the mussels stock (which you soak up with more bread…)? I normally use some cream instead when making mussels in garlic sauce, but will try it out of course…
Thank you! The knowledge and recipe are a win win! You rock!!! 🙌🏾👌🏾
My pleasure! Thanks for watching!
It’s the educational bits in every step for me!
Thanks for watching!
its my first video that i watched and i instantly subscribed ! love the educational bits
I have frozen extra mussels. They are ever so slightly different than fresh, but they work just fine. Super recipe!! BTW, box of wine is really fine for cooking. Especially if you use a Chardonnay. You still get the benefits of the wine in the dish. One of the brands even makes what's called "Buttery Chardonnay". It's actually quite drinkable too.
The problem you have with freezing them in the shell, is you have no way of knowing if they were okay before you froze them. Since they will automatically open on defrosting as the mussel relaxes, there is no way of knowing if any of the mussels were off before they were frozen.
We are green lip mussel farmers in New Zealand, and would never recommend it for this reason, it’s also why everything we sell locally as well as exported are sold alive.
I’m just an old man from the Hills of NC and this makes me rethink my life choices almost wish I had moved up North when I was younger. I would almost kill be able to eat this.
I’m making this right now, 2lbs all for me! Love this recipe
I just made this. It is absolutely nothing less than divine!!!!!! Just wanted to thank you ❤
I used to work in a mussel packing plant when I lived on PEI, it always takes my by surprise when I hear how far the mussels are sent out.
Absolutely love me some mussels.
Oh yeah! Same.
I think using hot/boiled chicken broth will yield a better texture, as the wine is already cold and you are adding them together, you are essentially slow cooking the mussels. For tangy texture I think you want high heat and the steam will cook the mussels faster and even. I always use glass lid for mussels as for us average person it is better to be able to kill the heat once the mussels opens.
I have to admit I love mussels, clams (especially Ipswich), scallops, and oysters (steamed, not raw). I also love lobster, but that is not a mollusk. I have tried Maine blue mussels, but PEI are easier to get. When I was around five or six, my parents and I would spend a couple of weeks in August in a small fishing village in Georgetown, Maine, called Five Islands. We would drive to nearby Reid State Park before it opened, crawl under the gate, and head for the cliffs where we would gather up pailfuls of mussels. Now, I have to buy those 1-lb packages of precooked mussels I steam in some Pinot Grigio until they are steaming hot, then dip them in melted butter laced with lemon juice. It may be a far cry from your garlic mussels, but they were still very good to eat. I'll try your recipe as it has a lot more flavors than heating up frozen, thawed mussels, but I am still apt to dip each in melted butter. Yumm.
Coarse grain mustard, chili flakes and beer, finish with fresh tarragon or fennel fronds. Was originally “mussels a la what I had in the fridge”, but has become one of the ways I prepare mussels.
Prince Edward Island is well known for having exceptional mussels, potatoes and the famous Malpeque oysters that are shipped to fine dining restaurants around the world.
That looks absolutely killer. And it reminds me it is time to make a bunch of stock. Subscribed!
Thank you so kindly!!
Bruh two pounds of mussels serves one baby.
😂
Truth!
I'm from Malaysia and only green lipped mussels are grown here. I love mussels with their intense flavour, I prefer simply steaming it with garlic.
Separate the shell halves, use the shell with the mussel attached as a spoon to scoop the broth, slurp, eat, and repeat. Tilt the bowl to reach the broth if necessary. That's how you eat mussels.
Any confit is something cooked slowly in fat, but not fried. Duck Leg confit is the leg cooked in duck fat. Garlic confit is taking whole garlic cloves cooked slowly in Olive Oil. Just cover the cloves with oil and cook with the lowest possible flame till golden and soft.
You really don’t need a recipe for garlic confit
Gosh regret I didn’t get it in the seafood market today! Next weekend meal! ❤ Thank you!
I also like mussels in an Italian tomato sauce over. Hot plate of linguini . Maybe a glass of red Chianti
I’ve been struggling with garlic/wine/butter mussel recipes cause the taste is never as balanced as I get in restaurants, I think the added homemade chicken stock is a game changer! Also I like that you browned the shallot first, Trying this soon.
Loved this !!! Billy,Thank You!!!!
Thanks for watching!
@@ChefBillyParisi Always!
Outstanding! I love your channel!
Many thanks!
There is a recipe here in the philippines where you make a soup out of it with lemon grass. It is super fragrant, sweet and very delicious
Nice
Amazing. Gotta try this next week
Super food - I have them once a week along with black pudding and liver. I started the regime when I became anaemic and it’s fantastic way to fend off iron deficiency.
@mattwinstanley2544 Very glad you mentioned iron value in mussels. I didn't know. (I love black pudding and liver too.)
@@hippeastrum you are more than welcome. 👊
came across your channel. thank you so much for sharing this amazing delicious recipe 😋
if you're feeling fancy you can make them with safran and a bit of cream instead of garlic, definitely the best way to eat mussels. They rarely serve that kind of stuff in restaurants.
Great recipe! We made it for 4 people and doubled the portions :)
I haven't had mussels since my husband got his dentures, and a while before that as well. Yum. I will plan on getting some soon (and sort of hope he finds it difficult to eat them).
used to add peppercorns during the oil process and pull them out and add crushed red pepper flakes near the finish
thanks for sharing chef!
I remember going out and digging up muscles with my Grandfather and my great aunt on a family trip to Moncton - the idea of the texture creeped me out at first but after tasting my first muscle I was hooked!
Olive oil,garlic,white whine and parsley is how we eat them in Croatia
In NZ we are spoiled to be able to get green lipped mussels nearly any large supermarket for a great price! Delicious!
Hello from Prince Edward Island!
Amazing! Please send mussels!!
As a Filipino, that is going to be so good with rice!
Your voice sounds like my boss'. Good thing I like him. GREAT recipe! Definitely trying this.
Thank you for this great recipe!👏🦪❤️
So i know this would be a huge ask, but could you make a series of how to get into cooking starting from setting up your kitchen and going up through from simple to complex techniques?
I appreciate you looking to me for that kind of guidance but unfortunately, I’m so far past that point. You can go back 5 to 6 years and start looking at some of my earlier recipes. Some are simple and basic some are little more intermediate, I even cover off on knives, pans, must have foods to always have on hand, etc.
As soon as you said "Chef Humphrey", I guessed you went to SCI. Glenn was my favorite Chef instructor there. The pastry Chef was hilarious too, but I don't recall his name (1994). Excellent recipe, reminiscent of what we served at Mon Ami Gabi. Keep on rocking Chef!!
I live in Norway and there’s mussels everywhere. I literally have to walk 4 meters from my home to get them. Ironically enough tho, I only eat mussels a few times a year. Usually cook some for my cats for dinner or a snack. It’s still so facilitating for me to watch people who pay for them, and treat them like something of value. Mussels picked in winter is definitely the best, they hold the most amount of fat and taste. As many here has said, 2lb would feed zero people as a main. I would recommend 4lb per person if they are tiny like the ones in this video. Also, this slow cooking at low heat in my experience makes them rubbery. I flash cook them on max heat for about 1-2 minutes
I just found your channel. Amazing quality. Good cooking and nice vibes. Liked and subbed
Many thanks!
Wow looks amazing
Can't wait to make this for our Christmas Eve 7 fishes dinner!
These are my fave dish. Thanks Chef ❤
My pleasure! Thanks for watching!
Looks amazing!!!
there is no better feeling in life than eating mussels in Brussels 😌
1:14 how do they keep fresh for only 2 days in the refrigerator??
Curious what watch you are wearing!
It does looks nice. Good eye hahaha now I wanna know too
Delicious 😋 but my only thing is how will we reap the nutritional benefits of the mussels if eaten with bread?
Billy did you ever go to hopleaf and get theirs? it’s a beer broth. but oh so good!
That's enough to feed me as an appetizer
Wish I could afford 'em everyday... Great food.
To me, the best pairing for this reciepe is to eat it with fries like we do in northern France, Belgium and Netherlands
They are also very environmentally sustainable 😋
used to make this at work, only difference was we added heavy cream and served with fries.... very good dish
I’m allergic to mussels and oyster yet I fully watched this video cus I actually like mussels 😂 can’t eat them but I love them
Never eaten mussels before, but uh... do they not have digestive systems? Like stomachs, intestines, or anything like that which would need to be removed before consumption?
Saw so many in Alaska! so cool
I’d weigh by meat weight, not with shell. 2lbs with shell yields maybe 4-8 ounces of mussels. Maybe a bit more if they’re big ones.
Hey, anyone know what's the name of the brand for that pan? Can't hear it properly.
"Never let your mussels sit in cold water." Next step....
" leave your mussels in a bowl of cold water"
Did you start growing a shell?
Olive oil, garlic, cherry tomato’s, flat parsley, mussels, some dried chilli’s, blushing off with white wine. Damn..
Ooh, this is beyond fantastic!💞
Darn. I just bought 6 pounds for 2 people.
Edit: We ate the 6 lbs no problem and we could have done 8 maybe. My mom who is 90 this year, ate more than half of the 6lbs.
I eat that like 3-4 times a month. We have a lot of those in SE Asia ❤
Honest question. The garlic in the oil that you spread on the toast. Can you store the oil and garlic separate and utilize in later dishes? If i were to save it for later, should i keep the garlic in the oil or take out? And what's the flavor profile of the garlic after being in the oil?
If you keep the garlic submerged in the fat it preserves it. The garlic is the flavor of a subtle roasted garlic clove.
@@ChefBillyParisi Thank you Chef. I'm assuming that the garlic infuses the oil?
100%
I follow the recipe to a T but after adding one cup white and one cup chicken stock, even after 4 minutes the muscles are just swimming in a soup, for some reason it’s nothing like the video. Anyone can tell me what I’m doing wrong? I even tried to take the muscles out and reduce it, not even close, and I lose so much white wine taste by doing so
2 years? Jeez we should call you the "Mussle Slayer" 😊😛
YES!!! I could eat PEI mussels everyday for the rest of my life and be a happy man. I hear mixed opinions on purging/burping mussels. First chance I get, I will head to the Clearwater company in NS or a mussels farmer in PEI and get the skinny from the source. Oh and confit garlic is addictive enough that it will eventually get classified as a schedule 1 narcotic, so make while you can, as much as you can. ;p . Great vid!
Curious. Why do you not want them to sit in water?
Thank you
the way u speak, the way u title, "i dont thin so" as my friend ola conny would have said
Can I use frozen mussels?
I live in Prince Edward Island, can confirm that is the proper method to eat mussels.
You know it's almost similar to the one I make but I also add ginger in it and green onions.
Nice cutting skills
My go-to for mussels is almost the exact same, i just add some fennel seeds and dried chili flakes with the garlic at the beginning. Its so good, especially with pasta or risotto.
What substitute can i use for wine?
White balsamic and vegetable broth would work fine
Best muscles in North America come from Penn Cove PNW .
I love seafood! This looks incredible! My only problem is I’m a seafood lover in a house full of seafood haters… oh the cruel irony. Even the kids! Fried shrimp and fish sticks are the only seafood my family will eat.
I’d eat that. Good for you man.
I don’t drink olive oil but I use it to cook why?
Denver highlands restaurant?
1 cup of white wine?
You didn’t happen to work at Babaloo’s in the Central West End when you lived in St. Louis, did you?
My wife and I used to go there all the time and we just order a bucket of mussels. although I do believe there’s had saffron but the recipe was otherwise remarkably similar to what you have now I must sad place been closed about 20 years now.
I go to a local market on Sunday's to buy a bowl of Red wine & tomato mussels. Its my treat to myself and they are the best!
2 Lbs will serve 4 as an app or 2 as a main, or just me.
Hah, or just you!
I only eat mussels in the appropriate season. I find they dont taste that great in Summer months. Around here, the rope grown muscles often don't taste very good at all compared with the smaller wild muscles.
Since you are calling out the confit garlic and not covering how to make it, could you at least tag the video it is in in the description or linked videos? Not always fun to find a component recipe in another main recipe video by digging through past videos. Just a suggestion
It is, there’s a card that pops up over it that goes to the recipe that uses it. Sorry about that.
@@ChefBillyParisi thanks! Def inspired dinner tonight
Cover garlic in olive oil, bake at 250 for 2 hours. Enjoy. There ya go
@@ChefBillyParisinothing to apologize for man.
Hello Gout! Here I come! 😂