You must have "heard" me when I commented how much I like mussels on the cockle video, lol. These look so good, I wanted to dive right into my computer monitor to get at them!
I used to buy them in bags with barnacles, sand and beards. I'd clean them myself and it was a chore. In the past 10 years, they have come in a bag, completely cleaned and purged for as little as $3. a Lb. They are "farm raised" in long Island sound or Cape cod. A big skillet, some cheap white, water, chopped garlic and a sprinkle of crushed re pepper. I usually can't get them to the plate because, under the guise of monitoring the cooking, I grab them as they open
Looks great! I do have a question though. Do the tomatoes you get over there from the market actually have any taste? I know over here, unless you grow your own, they are as bland as cardboard.
Good show, as always. Something I was taught about eating mussels: pick up the first one, separate the shells and use the empty shell as a spoon to scoop out the meat. It can also be used to spoon the sauce into your mouth. Also, your mirepoix is almost a New Orleans "trinity" with a red pepper instead of green.
Hey Scott.....from Ft.Worth,Texas.....yeeehaaaawwww. ...lol....love your videos, your the best at your craft, keep it up...matey....I hope that the way ya say that.....A.Rodriguez
I was in the market today and was going to buy some Coleman's Mustard today but they ddin't have any. I will have to try somewhere else I know it is avaible here in Kansas
I live in Peterborough. Cambridgeshire (UK) and here, If you buy a net of 'live' mussels from the Morrisons supermarket... You can guarantee 50% of them are already dead!!
This is totally out of topic, but I am going thru your butchering videos (enjoying myself) and I remember when I was a kid, during the pig slaughter there was this delicacy of fresh pig brain cooked with eggs. I just wonder if you ever heard of this? I'm Czech.
say what you will but i bet those mussles were rubbery after they were cooked. got to eat them raw, try marinating them raw with coriander and onion haha now that is fantastic, but all kaimoana is nice
Mussels that dont open need cooking a bit longer ..if they are open before cooking they are dead bin them but ones that dont open are the healthiest out of the bunch
For the tomatoes, you can score them before you steam them. Run under cold water and then peel. So much easier and you don't burn your hands. Cut in half and squeeze out seeds and chop. Good job on foraging your own mussels. I Don't have that kind of experience available to me. Looks awsome
Hello scott , I am a Caribbean young man that loves too cook. I would like to ask will you ever or do you like those kinds of Spicer dishes such as goat , Ox tail, Conch* jerk or curry flavor. I admire you greatly and respesct what you are doing and best of luck and praise to you......ST. VINCENT
So Scott, I've been wondering for some time now. Does your family get to eat from your wonderful creations as well? Seeing as your daughter helped you. I know I'd be sullen if I helped my dad collect mussels and found out he ate them without me.
When you put the wine, must bring to high heet to reduce alchool...and after that the tomatoes pasta...what are you done there have alot of alchool in all the ingredients.....
Hello Scott. On this side of the pond we use the empty top shell as a spoon to scoop out the mussel meat from the bottom shell and to put the rest on a nice crunchy French baguette. Nice dish. ATB Doug.
This was a great video I made 4kg almost the exact way you did I just didn’t have white wine so I added a small amount of water and tomatoe sauce, turned out amazing
Hi Scott from Canada. My daughter and I love your videos. About how many in the bunch you foraged failed to open? Do more fail if store bought or fresh?
Often cook this recipe, mussels are underrated, I love em
I live in Belgium. Here mussels are a national dish. Lucky me.
Yes. Cheerd Scott.
You must have "heard" me when I commented how much I like mussels on the cockle video, lol. These look so good, I wanted to dive right into my computer monitor to get at them!
Awesome mate
Great dish Scott, my mouth is just dripping. Greatings from good old Germany :D
I need to try this, normally cook them with smoked bacon and Welsh cider
I used to buy them in bags with barnacles, sand and beards. I'd clean them myself and it was a chore. In the past 10 years, they have come in a bag, completely cleaned and purged for as little as $3. a Lb. They are "farm raised" in long Island sound or Cape cod. A big skillet, some cheap white, water, chopped garlic and a sprinkle of crushed re pepper. I usually can't get them to the plate because, under the guise of monitoring the cooking, I grab them as they open
Great work Scott!
From Moscow with love
Good Stuff man! I can see that you cook with passion, from how you describe the dish, Love your content! Don't Stop making more!
Scott I'm fairly local to You, if I catch a Zander from the River Severn do you fancy doing a video on it?
+Paul Cooper I would love that Paul..
Here a my email mate.
Thedog6661@gmail.com
Cheers
Does it taste like walleye? I know the two species are related.
As always, Thumbs Up!
Scott Rea Pressure's on, Paul, you've actually gotta catch a fish now
Paul Cooper what is a Zander?
Looks great!
I do have a question though. Do the tomatoes you get over there from the market actually have any taste? I know over here, unless you grow your own, they are as bland as cardboard.
Are you familiar with Jas. Townsend? They follow recipes from the 18th Century. Ever think of doing some historical dishes?
I love your videos, if I was ever a king, I would appoint you my personal chef. You sir, you are a Food God.
Good show, as always. Something I was taught about eating mussels: pick up the first one, separate the shells and use the empty shell as a spoon to scoop out the meat. It can also be used to spoon the sauce into your mouth. Also, your mirepoix is almost a New Orleans "trinity" with a red pepper instead of green.
Hey Scott.....from Ft.Worth,Texas.....yeeehaaaawwww. ...lol....love your videos, your the best at your craft, keep it up...matey....I hope that the way ya say that.....A.Rodriguez
Tsk. Tomato skins and seeds aren't plutonium, darling. Otherwise, it'll do this next time I get mussels. I might add some spinach too. Thanks.
I was in the market today and was going to buy some Coleman's Mustard today but they ddin't have any. I will have to try somewhere else I know it is avaible here in Kansas
Why did you remove the seeds?
I live in Peterborough. Cambridgeshire (UK) and here,
If you buy a net of 'live' mussels from the Morrisons supermarket...
You can guarantee 50% of them are already dead!!
This is totally out of topic, but I am going thru your butchering videos (enjoying myself) and I remember when I was a kid, during the pig slaughter there was this delicacy of fresh pig brain cooked with eggs. I just wonder if you ever heard of this? I'm Czech.
No colmans mustard!
Mmm, love mussels, me.
+KeefCooks Cheers keef..
Me too
As a kid I used to forage for mussels and grey bags full, sadly, it's now illegal in Australia due to the high pollution in the bay waters.
Add some chorizo to that and it would take it up a nouth level
You ate that whole bowl and never once offered us a bite...and my mouth was watering too. Shame on you,
say what you will but i bet those mussles were rubbery after they were cooked. got to eat them raw, try marinating them raw with coriander and onion haha now that is fantastic, but all kaimoana is nice
Mussels that dont open need cooking a bit longer ..if they are open before cooking they are dead bin them but ones that dont open are the healthiest out of the bunch
Love the recipes Scott, but you’re making me huuuuuuuungry😂
You're spoiling us
They call me the Ambassador..
Did putting more on top at the end do anything more than give you more sauce to dip bread in?
Exactly that.
This is my favorite cooking show of all time
Scott's not shellfish....he shares his catch...
im also using british cold pressed rapeseed oil now...
I now know what tonight's appetizer will be. So simple and I am sure so good. Greetings from the Canadian Maritimes.
How come you sound funny with your voice, where are you from?
I would take out the salt and replace with anchovies.
Coolest cooking dude on UA-cam today.
Loads of fodder in a bowl. Now thats what i call music
For the tomatoes, you can score them before you steam them. Run under cold water and then peel. So much easier and you don't burn your hands. Cut in half and squeeze out seeds and chop. Good job on foraging your own mussels. I Don't have that kind of experience available to me. Looks awsome
Coriander works better :) otherwise perfect ..
Never had Mussels. I should try it.
Hey Scott tell us how you used to be a fishmonger. Was that when mad cow disease was around Britain? might have effected butcher shops
Btw Carry on the excellent work... Gets my kids cooking with me
helo from new Zealand
Hey Matt..
Hello scott , I am a Caribbean young man that loves too cook. I would like to ask will you ever or do you like those kinds of Spicer dishes such as goat , Ox tail, Conch* jerk or curry flavor. I admire you greatly and respesct what you are doing and best of luck and praise to you......ST. VINCENT
hi ED im British and I can tell you that we love those spicy flavours...
Thank you, it very nice ,everyone loved it.
Maybe you can record the catching of your animals as well? Just a suggestion, I've been watching TDB too much XD
So what did your daughter eat mc Donald ?
So Scott, I've been wondering for some time now. Does your family get to eat from your wonderful creations as well? Seeing as your daughter helped you. I know I'd be sullen if I helped my dad collect mussels and found out he ate them without me.
Legend mate, true Legend. You're going to out do Ray Mears at this rate buddy. lol. 🎣
When you put the wine, must bring to high heet to reduce alchool...and after that the tomatoes pasta...what are you done there have alot of alchool in all the ingredients.....
And btw...wayyyyyy to much sugar in it...must just a pinch...not that much...
Like the foraging videos. Today i foraged me up some mushroom here in Pennsylvania. Do you ever forage mushrooms in England.
Hello Scott. On this side of the pond we use the empty top shell as a spoon to scoop out the mussel meat from the bottom shell and to put the rest on a nice crunchy French baguette. Nice dish. ATB Doug.
This was a great video I made 4kg almost the exact way you did I just didn’t have white wine so I added a small amount of water and tomatoe sauce, turned out amazing
You enjoy eating as well as cooking.
you should do one batch in beer instead of wine
+Scott Rea. Your recipes are just so amazing, Loving your videos. Keep up the awesome work. All the best from New Zealand.
Alex. 👍
Legend👍
Greetings from ......Tenby 👍😂
Word up brother..
Hi Scott from Canada. My daughter and I love your videos. About how many in the bunch you foraged failed to open? Do more fail if store bought or fresh?
Scott, why don't you score the tomatoes cross, and drill out the root first before the boiling water?
Methinks there's no need, in this case... Seems the same amount of work either way.
This way or that, tastes just as grand!
That's another right up my St Scott.
P.s.. have you done a sausage roll recipe?
I did every thing almost the same, but used limpets not mussels. A bit more chewy but great.
May i know why do you need to take out the tomato seeds?
d eeliciousscott I often bring back mussels when i go out on my boat fishing I love your game cookery too as I am a keen stalker
They sure look handsome clean and spiffy.
What kind of red chili was that?? Couldbt heae in video. Thanks
I love fresh Mussels & Clams, Raw or cooked, All of them when fresh are great, Thanks for sharing this recipe.
Cripes! The best thing was even before the cooking - you did ll this with your kiddo!
Beautiful dish ....love watching your shows xxxxxx
Way way cool . Cooking made easy . Great recipes . Done right ! Bravo
Ah, just found this Scott, of course you’ve done a moules recipe!
Dang you Scott! I've had "Molly Malone" rattling around in my head ever since you posted these videos!
Sadly nothing is free
Gawd! This is a beautiful thing. Tyvm Scotty!!!
Proper job my ansom.
On the to do list. Best
do a vid on your tattoos
Love it!! Did you just pick em off the rocks
When are you doing "alive, alive oh?"
I've been singing it ever since I watched the cockle video. '^)
Great stuff I added seared scallops and some capers
Looked great...
bland
looked good and easy mate. its a must
That is a perfect starting dish.
Excellent
Wild, fresh, simple, brilliant!
nice :)
This is delicious! Thank you
As usual another good one! 👍
Love it man, Got to try this!
This looks amazing
Still using 'shufti' to mean stir up fer Gawd's sake...
great video Scott! I do a similar dish and add a squeeze of half a lemon and also a few dashes of hot sauce, amazing!
Sorry Scott, I can't do shell fish or muscles. Allergies!
Or mussels. Lol
Now I'm starving. Thanks for sharing.