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.
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 ……?
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 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.
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.
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. ❤
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.
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 🤣
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)
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.
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!
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?
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 !
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!
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.
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 .
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.
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.
When deep frying at home, how do you use the leftover oil. i dont deep fry enough to ever justify doing it cause i feel bad leaving the old oil out for ages
You'll have to look up the shelf life for this but my family will keep ours in the fridge or for our turkey oil the freezer, let your oil cool and then pour it into a container that can be tightly sealed(we use a mason jar for the fridge and the jugs the oil came in for the freezer) try to keep your oil clean so strain any bits out while frying to prevent it picking up an acrid burnt flavour and try to use your oil for similarly flavoured things. Our fridge oil is mostly used for fries but we don't mind also using it for things like onion rings and deep fried mushrooms our freezer oil is exclusively for deep fried turkey.
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😅
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
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 ...
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
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
smooth editing on the shallots and garlic, chef
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.
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
Drooling, one of my all time favourites.
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)
Moules-Frites looks DELICIOUS! 😮
Day 40 and I recently submit my request for Andy to make Lao Sausage for Saeng on his website 🇱🇦
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)
I could watch you prep and cook all day
One of my favourite childhood meals. Looks great
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.
That looks so good!
One of my Friday favorites! Loving the sauce
Thanks for the tip about the recipes under the three dots and then the description.
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?
Amy, Amy, Amy. I respect your choice sooooo much. Well done.
Chef, that looks mouthwateringly good.
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*
Love this dish!
Gonna do this one, looks yummy! You're amazing chef!
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!
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
Moles-Fritz for Amy. Looks good!
Looks super duper yummy.
Can always count on learning something new every time Andy cooks!
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
I love how his whole island is a chopping board ❤
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?
That hand blender mayonaise trick is way better than any store bought mayo.
Yes. Even Hellmann g's.
Mussels are THE BEST pairing for fries!
Andy is top dog, even has “uncle” status from uncle Roger. But “Mulz Fritz” has me in tears 😂😂
This is one of my favorite meals. I didn’t even know it was a thing!!!!!!
Hey chef, do you want to do Käsespätzle? It's a great classic in southern Germany, Austria and Switzerland.
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 ✌️
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!
I straight up just steam them off the bat no matter what they taste divine 😋 food of the gods!
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 looked like ya struggled with that one Andy but I bet it turned out brilliant. What time are ya serving up? This is heaven.
Yum
Frequent Friday night dinner with a baguette - Friday is market day for us in our little village of south west france.
Your videos are great m8! Lasagne "like my Dadda used to make". Made your garlic fried rice tonight excellent 👌
Just had this yesterday, with a curry base to cook them in (restaurant, not self made)
Enjoyed the twist 😊
Classic Dutch dish i like it!
Uhhh Belgian… not Dutch
As a Flemish Belgian I can attest this is legit.
Actually kind of surprised he got it... an inside job for sure.
One of my favourite dishes at one of the local restaurants. Never cooked it myself.
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?
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.
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 😌
Looks great
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 😋
Love Andy. This dish is obviously British because who else would serve mussels with fries
Mmmm mosselen met friet en mayonaise. The Belgians make the mussels with onions and green selery.
A classic if you haven't done it already, my favorite food I can no longer eat, spaghetti and meatballs
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 😂
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 .
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"
You just cooked one of my favourite foods, moules marinière, absolutely gorgeous 😊
I often make the mayo with bacon fat for this dish as porky products go so nicely with shellfish. Worth a try.
Can i add ginger during saute?
Hey Andy, do you get onion tears when cutting onions? 😭😭 gets me every time
Love your dishes..... Can you please try Simple chicken fried rice next time🤗🤗
Moules - Frites is an absolute banger of a dish
That’s. Delicious ❤
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.
You made the mayo for he fries...you glorious bastard
Hey Chef Andy I'm a massive fan of ur Vlogs & would luv to see you do my favourite dish black pudding
I love mussels! Maybe you could make Seafood Fra Diavolo? I love love love that dish!!!
Mejillones a la marinera are also a good recipe
So good 🤤🤤
Mmmm.....thanks darling!! 😂💪👍💃💃💃💃🙏🥰🥰🥰🥰😍😍😍😍🥲😘😘😘😘🤤🤤🤤🤤😋😋😋😋❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
You should make “cozido à portuguesa” It’s a portuguese dish for Christmas
Looks amazing 🫶🏼
Excellent. Can you do a how you clean your kitchen and sanitize it tutorial? Just curious your process.
Try making Kallummakai aka Ari Kadukka.. a evening snack from southern part of India, Kerala
Yum 🎉
Yummmmmm!❤
This guy doesn't just make food... he makes art.
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.
When deep frying at home, how do you use the leftover oil.
i dont deep fry enough to ever justify doing it cause i feel bad leaving the old oil out for ages
You'll have to look up the shelf life for this but my family will keep ours in the fridge or for our turkey oil the freezer, let your oil cool and then pour it into a container that can be tightly sealed(we use a mason jar for the fridge and the jugs the oil came in for the freezer) try to keep your oil clean so strain any bits out while frying to prevent it picking up an acrid burnt flavour and try to use your oil for similarly flavoured things. Our fridge oil is mostly used for fries but we don't mind also using it for things like onion rings and deep fried mushrooms our freezer oil is exclusively for deep fried turkey.
Did you pour red or white wine?
White
Hyderabadi dum biryani chef....😋
So yummy❤❤❤
Moules-frites is pronounced “Mool-Freet” not “Mulls-Fritz.” Beautifully executed though. Perfectly expertly prepared. Thank you Chef Andy.
Can you show a traditional Australian dish? Preferably one that people abroad could find the ingredients to? Thanks!
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😅
Eat this in Belgium all the time. But we add soupveggies in
Your knives are always so sharp, you make everything look effortless. How about doing a knife sharpening vid?
I'm from South Germany and we love to eat Schwäbische Käsespätzle. Please cook this for me, Andy!
reminds me of vacation in belgium
I don't eat mussels anymore but this dish looks delish.
you just saved my date night!
Fries with my mussels?! That gets in the way of me eating more mussels!
YUM!!
Wow those French fries!!
Andy, please make Coq Au Vin!
l live in the Bretagne region in France. it's their favorite dish.
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
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 ...