Moules-frites For Amy!
Вставка
- Опубліковано 13 сер 2023
- Ingredients
- 1kg mussels, beards removed and cleaned
- 3 shallots, sliced thin
- 4 cloves garlic, diced fine
- 1 bunch flat-leaf parsley, picked and finely sliced
- 2 tbsp olive oil
- 150ml white wine
- 30g butter
- salt to taste
- chips and garlic mayo to serve
Method
1. In a large pot with a lid over high heat, add the oil, shallots and garlic and sauté for 1 minute.
2. Next, add the mussels and stir well, add the wine and cover with the lid. Shake the pot well and place it back on the high heat for 5-6 minutes (don't open the lid).
3. When the time is up, open the lid and make sure the mussels are open. If they are, add the butter and give it a shake before adding the parsley and stir.
4. Serve the mussels with some toasted bread or chips and garlic mayo. - Розваги
As a belgian guy, I can tell you that they look very tasty!
I recommend doing them either with a white wine sauce or a garlic sauce
I just hope he double fried the fries, didn't see that happening in the vid
Yeah, just came to suggest this as well😊
I love mussels and like both these options but the best way I make them now is with an escargot sauce. You just need to blend butter, lots of garlic, parsley and shallots with a shot of white wine; it shouldn’t be a lot as it’s not a white wine sauce but it lubricates the sauce nicely. Its pretty much the same ingredients used in this video and most mussel recipes, which is why white wine works well but it shouldn’t overpower the dish. Instead you should get a bright green sauce that’s very garlicky and addictive.
Avec du maroilles ❤
Ahhh … cleaning mussels. As a child, I cleaned so many but it was worth the time!! 😂. Andy can whip me up this any time. Chips fried once or twice, I don’t care. I’ll enjoy them with the mussels. 🤤 Yummy!! 😂😂😂. Now, what’s for lunch ……?
Even the best chefs still tear up cutting onions
Love your work chef 😊
Just need a sharp knife
Just because you chose to be a cook as your job, didn't give you superhuman abilities
smooth editing on the shallots and garlic, chef
Followed Ramsay for years, learnt to cook from his videos but Andy is top G now for me. Even his shorts are great ways for learning
Local black Mussels are my “last day of freedom” dish. Fresh baked substantial bread and loads of chilli washed down with a crisp Sav Blanc. So good. ❤
These kind of moules frites are called moules marinières in french ! So good 😊
Moules frites fieu
Think Andy knows that, frite I assume is for the chips- they aren't fried mussels (which u can find at seafood takeaways here in Australia, fried battered or crumbed, oysters, prawns, calamari etc., etc.
For anyone wondering it means sailors mussels
I used to have these as a treat when I was a teenager. Soo good 👍🏻. These look fantastic
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
I think you should request it on their website. If you haven't yet 😅
I think you need to be more specific. He tends to only make one main dish and sometimes one side like in this video. Plus I'm sure if he tried to research Cantonese family dinner he would get a million different options to choose from.
Maybe a simple char siu, rice and veggies would be easier to do
This dude probably doesn't even speak English and used Google translate for this comment he copies and pastes on every video. He gets the same kind of replies every time but ignores the advice.
@@Metalfacejoel bro what I definitely speak English wtf just bcs I’m Cantonese doesn’t mean I can’t speak English. In fact my Cantonese is terrible and my English is a million times better.
Drooling, one of my all time favourites.
Love, moules go with celery and onions, and a bit of white wine in the pot 🥲. And fries are cooked twice. Little Belgian tip (almost certain you know that, but always good to say)
Nicely done! I am a Belgian, we normally put celery in the pot as well and we fry the Fries 2 times for extra crispyness
the doubly frying is actually to keep the inside fluffy and the outside crispy. But yea traveling as a Belgian I kept wondering why other country's always fcked up something so easy as a friet 🤣
@@stijnvandervekenI didn't know you had to double fry fries until this year and I have been cooking for more than ten years (as a home cook)
Should try frying the fries in beef tallow like they do in Maison Antoine (oldest fries stand in Brussel) amazing taste!
They do it in quite a few "still traditional" friteries in Belgium. And yes this is the best a frite will ever taste
Moules-Frites looks DELICIOUS! 😮
Day 40 and I recently submit my request for Andy to make Lao Sausage for Saeng on his website 🇱🇦
As a French !
C'est la plus appétissante recette de moule frites que j'ai vu.
Merci beaucoup et j'aimerais être un de vos hôtes avec plaisir.
Vue*
That looks so good!
I enjoy mussels since I was 6 years old. In the Netherlands the season start every September and for me it’s the biggest joy in food. Thanks for the great videos with food from over the world.
I love how his whole island is a chopping board ❤
Those frites look GOOD!
I know you've done a piece on chips, are these the same 2 day (steam, freeze, fry low temp, chill, fry high temp) process?
Your videos are great m8! Lasagne "like my Dadda used to make". Made your garlic fried rice tonight excellent 👌
One of my favourite childhood meals. Looks great
I could watch you prep and cook all day
Looks good, Chef Andy!
Can we see something different? Like tips on how you clean your kitchen after the mess, what you do with left over batter, ways to clean your hand blender, and whatever. Thanks!
One of my Friday favorites! Loving the sauce
Those looks gooood !
Oh and just as a note, even in the plural form we don't pronounce the S in french, so it's closer to "mul-frit" than "mulz-fritz"
Moules-frites is pronounced “Mool-Freet” not “Mulls-Fritz.” Beautifully executed though. Perfectly expertly prepared. Thank you Chef Andy.
Looks super duper yummy.
Amy, Amy, Amy. I respect your choice sooooo much. Well done.
Chef, that looks mouthwateringly good.
Andy is top dog, even has “uncle” status from uncle Roger. But “Mulz Fritz” has me in tears 😂😂
I straight up just steam them off the bat no matter what they taste divine 😋 food of the gods!
An awesome dish!
And good thing, you didn’t add celery like many do in Belgium. Adding heavy cream makes the mussels even better I think.
And though mayo is the perfect match with fries, I don’t think it’s necessary with mussels and fries.
But a great dish, a great recipe, thanks.
Oh and by the way can you do a classic pot au feu for Adrien please?
Nothing better than stopping in Belgium to have a lunch or mussels and chips by the ocean when you’re driving from The Netherlands to France 😌
Frequent Friday night dinner with a baguette - Friday is market day for us in our little village of south west france.
This is one of my favorite meals. I didn’t even know it was a thing!!!!!!
As a Flemish Belgian I can attest this is legit.
Actually kind of surprised he got it... an inside job for sure.
looks great, prefer it with cream though ^^
Small tip the S in moules is silent =)
Yeah, the cooking was great. The French pronunciation, not so much 😂
Oh, beautiful, reminds me of having that meal in Brittany when I was a kid, with a crusty baguette on the side, and sneaking a glass of white wine or cider from my oldies. Beautiful dish!
Hey looked like ya struggled with that one Andy but I bet it turned out brilliant. What time are ya serving up? This is heaven.
Hey chef, do you want to do Käsespätzle? It's a great classic in southern Germany, Austria and Switzerland.
Day 2 for asking for a Middlesborough Parmo. Also called a Teesside Parmo.
Breaded and deep fried chicken fillet covered with béchamel sauce and topped with cheese and the cheese has to be melted. It’s served with fries/chips and some salad and may come with a garlic sauce.
Andy, please make Coq Au Vin!
Amazing work chef. In Britanny (West of France), we like it with the same ingredient as yours, but with celery, white wine, and a touch of cream at the end, delicious sauce.
I don't love mussels, but I'm very fond of clams. Could you do mussels and clams together in the same pot for this dish?
Hey Andy,
Moules frites is a typical Belgian dish. Especially frites, which is almost a religion here. We actually cook the two times, once at lower temperature to cook the inside and a second time at higher temperature to make them crispy. Amazing video as always !
That’s how I cooked the fries also ✌️
The best Belgian Food 🤩👍
we have so much other and better food
@@tsemoanie8494 share some ideas with us …
@@chrissonneville7421 oh man stoofvlees, vol au vent, hespenrolletjes, paling int groen, waterzooi are just amazing
Thanks for the tip about the recipes under the three dots and then the description.
I love the editing, especially with the garlic where you’re only peeling one but they all pop up one by one in front of you. Nice touch.
Ooooooo that looks great 😋
Stop this is legit one of my most favourite meals ever. Especially on holiday in France. And it helps my middle name is literally Amy 😅
😂
Hey Chef Andy I'm a massive fan of ur Vlogs & would luv to see you do my favourite dish black pudding
Gonna do this one, looks yummy! You're amazing chef!
A classic if you haven't done it already, my favorite food I can no longer eat, spaghetti and meatballs
I love mussels! Maybe you could make Seafood Fra Diavolo? I love love love that dish!!!
That hand blender mayonaise trick is way better than any store bought mayo.
Yes. Even Hellmann g's.
Love your dishes..... Can you please try Simple chicken fried rice next time🤗🤗
Your knives are always so sharp, you make everything look effortless. How about doing a knife sharpening vid?
Yum
This is a staple of Northern France! In the city of Lille (the capital of Northern France basically), there's even an annual event during which everyone eats lots of moules-frites and all the shells from all restaurants are put into massive piles for display! It's called "braderie de Lille" and it's very fun
Love Andy. This dish is obviously British because who else would serve mussels with fries
You made the mayo for he fries...you glorious bastard
Excellent. Can you do a how you clean your kitchen and sanitize it tutorial? Just curious your process.
Love this dish!
One of my favorite things customers would order . We had a special serving thing for the mussels it allowed all the juices and garlicky butter spices to pool at the under the mussels so you could dip the in house made bread in the juices .
Looks great
You should make “cozido à portuguesa” It’s a portuguese dish for Christmas
Looks amazing 🫶🏼
One of my favourite dishes at one of the local restaurants. Never cooked it myself.
I think I saw garlic. And a bit of celery would go down well. Or replace the coriander/parsley with Chinese celery! Definitely a bit (1/2 bottle) white wine reduced would make a better sauce. And some chopped fresh chilli's would go well too😅
Moles-Fritz for Amy. Looks good!
Sir please make vegetarian dishes also ❤
Mmmm mosselen met friet en mayonaise. The Belgians make the mussels with onions and green selery.
Just had this yesterday, with a curry base to cook them in (restaurant, not self made)
Enjoyed the twist 😊
I'm from South Germany and we love to eat Schwäbische Käsespätzle. Please cook this for me, Andy!
You just cooked one of my favourite foods, moules marinière, absolutely gorgeous 😊
Can you show a traditional Australian dish? Preferably one that people abroad could find the ingredients to? Thanks!
good stuff!! can you make some home made Sicilian Arancini for me,, nothing fancy,, just some pasta sauce, mozzarella, peas & sliced ham like my mum used to make
Mmmm.....thanks darling!! 😂💪👍💃💃💃💃🙏🥰🥰🥰🥰😍😍😍😍🥲😘😘😘😘🤤🤤🤤🤤😋😋😋😋❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
This is exactly how my husband used to prepare "des moules" except that he used white wine Instead of water.😋
Bet you miss those beautiful NZ Greenlip Mussels
Fries with my mussels?! That gets in the way of me eating more mussels!
Cook kaldereta please! It's a Filipino food and I promise you it's tasty. Thank you!
Yum! My local pub used to sell amazing bacon-leek mussels with crusty bread to sop up all the good broth. I still haven't forgiven them for taking it off the menu.
That’s. Delicious ❤
you just saved my date night!
Better if you use Pernód to steam the mussels, and reduce sauce with garlic, herbs, butter & olive oil, pour over mussels in the bowl, reserve some sauce for Frites dipping ...
Yummmmmm!❤
I often make the mayo with bacon fat for this dish as porky products go so nicely with shellfish. Worth a try.
Try making Kallummakai aka Ari Kadukka.. a evening snack from southern part of India, Kerala
Mejillones a la marinera are also a good recipe
please make southern style biscuits and gravy
Classic Dutch dish i like it!
Uhhh Belgian… not Dutch
When you try the Türkish stuffed mussels, you will know that this is the best.🇹🇷
The sauce looks very similar to toum! But, wheres my chitterlings? ❤
Wow those French fries!!
Nobody:
The camera inside his fridge :🥶🥶🥶🥶🥶
Eat this in Belgium all the time. But we add soupveggies in
So good 🤤🤤
Hey Andy, do you get onion tears when cutting onions? 😭😭 gets me every time
The best Moules frites you can eat are in Belgium! Just come and try them yourself. But we like to make them little different. Just Moules in the pot, seasen just with lots of white pepper, slices onion, sellerie and put the heat on the pot until the Moules open .. We call it Moules nature! With of course Belgium Frites! Bon appétit ! Smakelijk
Hyderabadi dum biryani chef....😋
@andy_cooks You should REALLY try the traditional Poutine. A Poutine like the ones in Quebec not Ontario. Poutine was invented in Quebec and they truly make the best one. And it is very difficult to make a really good Poutine even if it’s a basic dish
You made inedible food look delicious. Still not eating those things lol.
Remember to always check your bunch for ones that are already open people! I always throw the open ones away, these will get you deathly sick, no kidding.