If you like mussels, make them, don't fear them. They are as easy to make as Chef made it look, and just as tasty. My first try was a whim. I grabbed a bag on an "everyone fend for themselves" dinner night and had my dinner on the table within 15 minutes. A glass of wine and some toasted bread and I was set. Now I make them all the time. Mussels really are an easy button for dinner.
It is also worth mentioning that any mussels that do not open upon cooking should not be consumed. So, the rule is that uncooked mussels that won't close and cooked mussels that don't open are dead.
@@kinbolluck476 If the mussel had died before cooking, they can make you sick. You kill them by cooking them, but if they do not open after cooking they were already dead (so don't eat those)
Saying Hi From Rhode Island 😊 . I’m a commercial shellfisherman that digs hard shell clams , little necks ,top necks , and the big ones for chowder ,great recipe ,going to do it with little necks , I have used many of your recipes thank you
Every time your use Harissa I remember to thank you for introducing me to this spice. I use a lot of Mexican spices but Harissa gives a completely different flavor without being too HOT!
I needed to finish chopping some veggies and thought, "Wait! It's Thursday! Time for another Chef Jean Pierre video!!" So I found today's recipe and listened while I finished my prep. Thanks for keeping me company and helping me learn more, Chef! Blessings to you, Jack and your whole crew!
I live in a seafood heavy area. Im partial to clams and oysters but every once in a while I do enjoy mussels. Ill put this one on the list. Thank you for recently doing the braciole. I requested it many months ago but you finally got to it. I wouldn't mind seeing a dish with oysters in the future. I don't think I remember seeing any of those.
Some times mussel is between two ears meaning knowledge and experience behind talent to be a good lover you do need some essential right mussels in the right places😇😂 @@msr1116
As a Belgian, I make them the classic Belgian way, so the kettle is generally smaller and taller, like they serve them in Belgium. And you don't need to add salt, as they come from the ocean 😉
I recall a favorite French cookbook author of mine saying chopped flat leaf parsley adds a touch of fresh country French flavor that acts an oft-used seasoning. My mom grew some every year and just loved it.
I love cooking muscles! My favorite is one that is curry based! I don't have them often because nobody will eat them with me including my wife. One thing is for sure, she will grab my toasted baguette slices and sop up all the juices and eat that! I am excited to try this recipe. She can't eat spicy food because of a mouth condition so this one will protect my baguette and my juices! Thanks Chef!
Thank you Chef JP - Mussels are one of my all-time favourite dishes. My personal preferance is for a creamy garlic/onion wine sauce, but I'll take them any way I can - lol - Cheers!
We eat them belgian style, with french fries, aka ''moules et frites''. Absolutely love mussels. This sauce I will definitely try, I love a touch of spicy !
I predict you will reach 2,000,000 subscribers by mid summer. Your show, enthusiasm and dedication to cooking are inspirational. Thank you Chef and Fuhgetaboutit!
Watching this just may my Thursday better! Thanks, Chef. I am making your Braciole this weekend and can't wait. You always inspire me to be a better cook and try things most would say are too complicated or require too much time. I love spending hours in the kitchen trying to replicate what you do. Have a great weekend to you and your staff!
Glad to see you prepare muscles. I love muscles, but was always afraid to try to cook them now I will know how to prepare them properly., ❤ I love all of your recipes
I ❤ mussels!!!!! The green lipped mussels we have locally are the cheapest protein on the market. Mussels are so full of flavour that you can make them go so far! Freeze the left over broth (if there is any 😉) and add it to your next seafood pasta sauce or soup.
I’ve tried mussels several times and they have a very strong flavor to me. I am going to try your way to see if they were not fresh and prepared properly. Here goes Chef, thank you! I love your channel I just ate Chicken Al La King by your recipe tonight for dinner, it was delicious ❤❤❤
Never had mussels that I can remember, not even as a kid. I'll have to give it a shot as soon as I get my kitchen back!!😅 I've made many of your recipes and incorporated some into my daily diet plan. Thanks for all your great recipes and for the fun and passion you've infused into creating them!
"forgot this, forgot that" Conclusion: Jack is actually the chef and JP a paid actor... Mussels are amazing, so gonna try this when the season opens. Thx Jack
Another great dish for the shellfish lovers out there. Look up Moqueca de Peixe which is a Brasilian Fish Stew and everyone makes it their way which can include various shellfish. Hopefully soon Chef Jean-Pierre will make the 2 greatest soups ever.....the Caldo Verde and the Canjiquinha. Thank you once again for another great video Chef and Jack.
I'm not gonna point a finger but someone may have forgotten to finish the sauce with a little more butter. I don't know who but it still looks absolutely delicious! 😊
Looks like a great dish Chef P. I live about 15 miles from Penn Cove, where they farm the world famous Penn Cove muscles. Muscle fest next month. I make a lot if muscles and clams all year long. One thing I'd suggest is to remember to remove the beard before cooking it will make your broth very sea weedy tasting. Most places , at least I have never seen do not remove the beard. The beard is what attaches the muscle to the muscle bed. Take care, Chef P. I'll definitely make this one.
The best meal I've ever had, EVERY TIME, was veal Parmesan from my favorite italian restaurant. Tender as anything ive ever had, with a delicious thick tomato sauce and I've had no luck trying to replicate it at home. Please chef, help me out and do a great veal parm recipe!
Veal is not readily available in many stores unless you live in a big city like New York Chicago, Los Angeles, San Francisco. So we made the recipe with chicken scallopini. It’s the same process just different protein. If you can find some good veal in your town, do it exactly the same way following this recipe good luck and bon appétit! ua-cam.com/video/2S3PIzbdxAw/v-deo.htmlsi=wWV7wP7Y7e4YXOIK
Never done Mussels, you have made it look less intimidating, so will have to locate some fresh ones. Not ez to do in this part of Texas...maybe a trip to Ft. Worth is in order. Looks DELICIOUS!!
Brother the best hack I have for cooking mussels is use ginger wine about half an inch in the bottom of the pan and ad a rack and then the mussels steam till they just open,remove and cool
Having a bad day? Just watch Chef Jean-Pierre and you feel as happy, enthusiastic and hungry as he is for GOOD food, propely prepared.
🙏❤️
@@ChefJeanPierre Harissa is from Tunisian and east of Algeria not Moroccan
Chef JP automatically makes my day. No fail. ❤
Me too!
@@moe9265In addition, I need a "Jack" to interpret Me ALL DAY LONG
@@moe9265 🥰🤟
If you like mussels, make them, don't fear them. They are as easy to make as Chef made it look, and just as tasty. My first try was a whim. I grabbed a bag on an "everyone fend for themselves" dinner night and had my dinner on the table within 15 minutes. A glass of wine and some toasted bread and I was set. Now I make them all the time. Mussels really are an easy button for dinner.
It is also worth mentioning that any mussels that do not open upon cooking should not be consumed. So, the rule is that uncooked mussels that won't close and cooked mussels that don't open are dead.
How come it needs to be alive
@@kinbolluck476 If the mussel had died before cooking, they can make you sick. You kill them by cooking them, but if they do not open after cooking they were already dead (so don't eat those)
@@kinbolluck476if they’re dead they might have been spoiling and make you ill.
Saying Hi From Rhode Island 😊 . I’m a commercial shellfisherman that digs hard shell clams , little necks ,top necks , and the big ones for chowder ,great recipe ,going to do it with little necks , I have used many of your recipes thank you
I live in Cape cod I love your recipes, your sense of humor love your teaching methods no pressure. 😊
I’m very fortunate to have fresh seafood all the time
You’re so funny, love using the shell to be fanci thank you
Every time your use Harissa I remember to thank you for introducing me to this spice. I use a lot of Mexican spices but Harissa gives a completely different flavor without being too HOT!
I needed to finish chopping some veggies and thought, "Wait! It's Thursday! Time for another Chef Jean Pierre video!!" So I found today's recipe and listened while I finished my prep. Thanks for keeping me company and helping me learn more, Chef! Blessings to you, Jack and your whole crew!
That's what I do, I save his video until I'm working in the kitchen😊
I want this guy to be immortal. Thanks for all your great recipe’s
You’re the best thing to happen to UA-cam my friend.
🙏❤️
Thank you again! I’m looking forward to making this.
French accent, Italian accent and Brooklyn accent in one sentence. I read this some time ago, but I love it!
As a new Yorker, I now dub chef JP an honorary new Yorker
I agree.
I spend more time watching JP than I spend with friends or family. As a restaurant owner I find it hard to get out much. This is what I do now.
We usually make them with garlic,butter and white wine, but I think it’s time for a change! Thank you for this recipe.
You me and almost everybody
😊
The best part is the broth!@@ristorantanen5769
I live in a seafood heavy area. Im partial to clams and oysters but every once in a while I do enjoy mussels. Ill put this one on the list. Thank you for recently doing the braciole. I requested it many months ago but you finally got to it. I wouldn't mind seeing a dish with oysters in the future. I don't think I remember seeing any of those.
Chef Jean-Pierre You Are The Mussel In The Kitchen !
JP does not need this sort of 💪 because he is a lover (of good food), not a fighter.
Some times mussel is between two ears meaning knowledge and experience behind talent to be a good lover you do need some essential right mussels in the right places😇😂 @@msr1116
Omg “their last meal” got me!
As a Belgian, I make them the classic Belgian way, so the kettle is generally smaller and taller, like they serve them in Belgium. And you don't need to add salt, as they come from the ocean 😉
Great recipe I usually make it with garlic and yes butter & white wine but this recipe is amazing I'll give it a try thanks Jean Pierre ❤ Chantal
Thank you Chef! I love mussels with a baguette to sop up the sauce. Such a great treat!
I recall a favorite French cookbook author of mine saying chopped flat leaf parsley adds a touch of fresh country French flavor that acts an oft-used seasoning. My mom grew some every year and just loved it.
Chef JP always, always puts a smile on my face 😊
Good thing there's no law against "funny" in the Kitchen (pls nvr Stop).
I made this for lunch today-it was excellent and so quick to make. I would have never thought to put harissa in. I will definitely make it again.
Never ever in a million years would I thought of tickling my muscles. Excellent video.
If one is open, you can also tap it with another one.
I love cooking muscles! My favorite is one that is curry based! I don't have them often because nobody will eat them with me including my wife. One thing is for sure, she will grab my toasted baguette slices and sop up all the juices and eat that!
I am excited to try this recipe. She can't eat spicy food because of a mouth condition so this one will protect my baguette and my juices! Thanks Chef!
Never thought about tickling a mussel 😂 I swear you teach me something new everyday. Thank you chef!
Chef Jean Pierre's
🙏❤️
Agreed! I totally heard Joey there lol 😁😁
Thank you Chef JP - Mussels are one of my all-time favourite dishes.
My personal preferance is for a creamy garlic/onion wine sauce, but I'll take them any way I can - lol
- Cheers!
Thank you. My granddaughter loves mussels.
Yet again, recipe that I was looking for mussels. Thank you very much Chef. Best regards with much love!🍁🍷❤
Omg! I just bought mussels at restaurant depot and am making them for dinner. You’re amazing!
If JP says it’s a dish it’s a dish. 😊
Hello Chef. Not only are your dishes amazing, but your presentation is amazing as well. God Bless you and your team Chef. From South Africa
🙏❤️
Just to be clear chef, I've watched everyone off your videos and love what you do.
I Like before the video starts ... the only way to watch Chef Jean-Pierre's videos!
🙏👍😊
Merci Chef! Je vais faire ces moules sans hésitation!
Love this mussels dish. Don't need anything else with it.
We eat them belgian style, with french fries, aka ''moules et frites''. Absolutely love mussels. This sauce I will definitely try, I love a touch of spicy !
You're such a great chef! Easy to understand your recipes! Thank you!
Thank you, I've been waiting for this seafood recipes 😊
My pleasure 😊
You are the reason I ever made mussels! You have an old video somewhere. So delicious. Very similar to this one.
👍👍👍😊
Amazing, What a great Chef we have on UA-cam always learn something new. God Bless
🙏❤️
I predict you will reach 2,000,000 subscribers by mid summer. Your show, enthusiasm and dedication to cooking are inspirational. Thank you Chef and Fuhgetaboutit!
I just saw i pop from 1.6 to 1.7m. He deserves it
Chef Jean-Pierre I absolutely adore you! And my family thanks you
😋 🍽️
Glad you're having fun because i sure am. Merci.
Mussels are such a great simple meal that I think most people are intimidated to make because it's seafood. Great recipe and so quick to make!
I like oysters, but love mussels and this recipe looks delicious. Thanks for the video.
Watching this just may my Thursday better! Thanks, Chef. I am making your Braciole this weekend and can't wait. You always inspire me to be a better cook and try things most would say are too complicated or require too much time. I love spending hours in the kitchen trying to replicate what you do.
Have a great weekend to you and your staff!
Glad to see you prepare muscles. I love muscles, but was always afraid to try to cook them now I will know how to prepare them properly., ❤ I love all of your recipes
Thank you for the video any seafood is always a good choice 👍🏻 because there's so many variations you can do with it
Mille million de sabords !!! this Gotta be the best. The best muscle recipe I ever made. Thank you, Chef.
I ❤ mussels!!!!! The green lipped mussels we have locally are the cheapest protein on the market.
Mussels are so full of flavour that you can make them go so far! Freeze the left over broth (if there is any 😉) and add it to your next seafood pasta sauce or soup.
❤yes love your recipe along with your great enthusiasm it makes making this dish so much fun thank you🙏😊❤️
This is a popular dish in France for every summer.
Yummy yummy Mussels. Ohhh, so yummy. Love your cooking, Chef JP. Take care and more videos to share.❤❤❤
Best recipe I've seen for mussels. Will definitely try
Never thought of using the shell for the meat like that… thanks Chef!
Chef, at age 60, I have never had Mussels... but this make me want to make them.. looks great!
Thanks a lot. Love all you cooking I do follow step by step you fantastic ❤️🌷
I’ve tried mussels several times and they have a very strong flavor to me. I am going to try your way to see if they were not fresh and prepared properly. Here goes Chef, thank you! I love your channel I just ate Chicken Al La King by your recipe tonight for dinner, it was delicious ❤❤❤
Happy retirement, Chef Jean-Pierre! Thank you for passing on all of your invaluable knowledge and experience ❤
Never had mussels that I can remember, not even as a kid. I'll have to give it a shot as soon as I get my kitchen back!!😅
I've made many of your recipes and incorporated some into my daily diet plan. Thanks for all your great recipes and for the fun and passion you've infused into creating them!
Yep, I'm buying some mussels to take a bath this weekend!!
Greetings from Norway Jean Pierre, these mussels look goood😄🤤👍
That, I just love. Have done it before with a little twist.. but it is so nice.
Looks delicious! Can’t wait to try this at home. Also when are we going to get to see Jack lol.
You are just amazing. I can taste it now in my mind. Thankyou as always for easy recipes and so yummy .
"forgot this, forgot that" Conclusion: Jack is actually the chef and JP a paid actor... Mussels are amazing, so gonna try this when the season opens. Thx Jack
Hahaha! @astrodicted
I am trying this recipe tonight. Love your video and humour. Thank you. D
Great recipe ! My advice : add some French fries with a combo sauce of mayo and harissa.
You always make me hungry Chef! Thank you. Your friend in Pennsylvania. Bob.
I loved this recipe as well.I’m going to try it. Thank you Chef Jean-Pierre.
Chef inspires me to be a better cook for my family. Can't wait to try this.
Intimidating to me as a home cook, I am going to give this a try.
Go for it .
Şefim yine harika lezzetli tarif yapmışsın teşekkürler 👌🏻👌🏻😋
I have never tried harissa with mussels. It sounds lovely.
I'm from Rhode Island too!! A personal chef. 👩🍳
Another great dish for the shellfish lovers out there. Look up Moqueca de Peixe which is a Brasilian Fish Stew and everyone makes it their way which can include various shellfish. Hopefully soon Chef Jean-Pierre will make the 2 greatest soups ever.....the Caldo Verde and the Canjiquinha. Thank you once again for another great video Chef and Jack.
My kind of food
Thank you Chef!
Chef, I enjoy your channel so much I watch the seafood videos , even though it's all fishing bait to me I don't eat it.
" Do you like it?" Mucho gusto❤❤❤
Good morning, Chef. What a great way to start my day, watching your video
excellent recipe chef thank you
Hi Chef Jean-Pierre - Great job! I love mussels with fries Moules Marinières
I'm not gonna point a finger but someone may have forgotten to finish the sauce with a little more butter. I don't know who but it still looks absolutely delicious! 😊
You are so right! The cameras play that trick on my all the times!!! 😊
I've been eating muscles my whole life in red or white sauce with garlic bread on the side. Doesn't get any better than that.
Looks like a great dish Chef P. I live about 15 miles from Penn Cove, where they farm the world famous Penn Cove muscles. Muscle fest next month. I make a lot if muscles and clams all year long. One thing I'd suggest is to remember to remove the beard before cooking it will make your broth very sea weedy tasting. Most places , at least I have never seen do not remove the beard. The beard is what attaches the muscle to the muscle bed. Take care, Chef P. I'll definitely make this one.
I might make these on Sunday. Just a simple Sunday dinner. Throw some bread in like he said. Some Vermentino to drink.
The best meal I've ever had, EVERY TIME, was veal Parmesan from my favorite italian restaurant. Tender as anything ive ever had, with a delicious thick tomato sauce and I've had no luck trying to replicate it at home. Please chef, help me out and do a great veal parm recipe!
Veal is not readily available in many stores unless you live in a big city like New York Chicago, Los Angeles, San Francisco. So we made the recipe with chicken scallopini. It’s the same process just different protein. If you can find some good veal in your town, do it exactly the same way following this recipe good luck and bon appétit! ua-cam.com/video/2S3PIzbdxAw/v-deo.htmlsi=wWV7wP7Y7e4YXOIK
Never done Mussels, you have made it look less intimidating, so will have to locate some fresh ones. Not ez to do in this part of Texas...maybe a trip to Ft. Worth is in order. Looks DELICIOUS!!
So entertaining and an awesome chef! 💯
Wonderful recipe.
Thx JP
Hello chef,this moules mariniere looks fresh i bet smells nice thanks for this recipes i will try it and will let you know
Nothing like a toasted hearty bread dipped into the sauce. Yummy!
Hi chef J P I love sea food have to give this amazing dish a go thanks 😋😋😋👏👍👍
Simple and lovely ❤ thank you for another wonderful recipe!!😊
Formidable! Tres bien! Looks delicious!
Great recipe!! About harissa, its much more tunisian than moroccan... but it still tastes great!😊
Looks amazing. Maybe some classic bruschetta or goat chz crostinis on the side...beautiful!
Brother the best hack I have for cooking mussels is use ginger wine about half an inch in the bottom of the pan and ad a rack and then the mussels steam till they just open,remove and cool
My God this looks delicious one of my favorite dishes if you ever eaten on Cannery Row in Monterey a restaurant called paradiso's wine butter garlic