i really am trying to figure out why 7 people did not like this. this guy is amazing! i've been looking for someone like him for so long! all i am going to say now is merci :D
When I was going through Culinary School this channel absolutely saved me in two of my classes. Definitely the best cooking channel out there with amazing tips and videos! :D Thank you Stefan!
Our family eats mussels very often and for the past few years this is the only recipe we use. Everybody loves it. (and if you don't have wine, beer works really well.)
If I had a choice of oysters, clams, or mussels I would choose mussels every time! Small, delicate, taste very good and super easy to cook! As you said, very fast, too! They are affordable and in my area they are farmed and this makes them quite clean as well. My fast mussel dish is to steam the mussels and dip them in melted unsalted butter and serve with linguine mixed with garlic and olive oil on the side! This recipe is an interesting mix with interesting ingredients, I will definitely try this recipe!
Thank you, thank you, thank you! You have presented the trifecta of culinary arts: Fast, Frugal and Flavorful! I made this just tonight for my busy family. Everyone running to and fro for meetings, work, late classes, etc. This dish is outstanding hot, warm or cold (a splash of vinegar helps the cold version). Here in NY I only can get Canadian mussels. Those Tasmanian mussels look to be 3 time the size, and that color is just wonderful. A bag of mussels to serve 5 people in a dish like this (served over flat noodles with a green salad and a dollop of tzatziki, and toasted bread rounds) only cost me $7US. I rely on them for summer guests, but serve them in a light wine sauce. The addition of cream and chorizo in your preparation makes for a hearty winter dinner where diners only have 30 minutes for a meal. I will keep watching!
Made this for dinner!! Incredibly delicious! Thank you for all your recipes and videos :) Given me a bit of France now that we all can't travel.. I wish I could upload a photo of the dish on UA-cam comments haha
Misen Plas is really a VERY big part of being an excellent cook! You can't be fussing around looking for ingredients when it's time to add them! I LOVE mussels. I do like the smaller ones though. Haven't tried them with chorizo though. Will have to give that a try.
Where are Les frites??!! Living here in Brittany we get lots of local mussels, one of my favorite dishes. This recette looks so good, will try it soon. Great video Stéphane!
Glad your back in the kitchen. Your instruction is well done, and not as difficult to follow as some of the others. I’ve tried a few of your suggestions, and was met with success. If you can teach me French cooking, then you can teach anyone to cook. Thanks.
I'm making this tomorrow night and can't wait! Every single one of your recipes that I've prepared has been AMAZING! My favorite is still the Poulet au Vinaigre...however I think this mussel recipe may compete in the top favorites! I'll post my results...Thank you for your wonderful videos!
Wonderful dish! I love mussels, I’m thinking about using this recipe, add a few shrimps with a bit of dry Porcini mushrooms with fresh pasta. I’ll reduce the sauce before I add the pasta. Brilliant!
Hello,I was eagerly waiting for today to see you show us this wonderful recipe.In Spain we used to eat lots of chorizos, so I'm sure it tastes delicious!. Thank You so much. Love the way you explain every step.we are going to learn a lot with your knowledge.Last night I downloaded a video called My Valentine Special.I still need more practice, but always excited to cook in front of the camera.
I have a bag of mussels in the fridge and I was just going to make a little marinara, but after watching this I am craving them made in this style. I have no white wine so I am going to use a little dry vermouth. But I also have no chorizo; oh well. Also, where in the world do you find such large mussels? Maybe it's the time of year but ours are tiny (1/9/2021). I guess better small than none! Merci et salut de Pennsylvanie!
Thank you. I love mussels and I have some chorizo in the freezer which looks identical with the chorizo you just used! I'll be trying this out "soon"! If there's any left-over sauce, I'll save it (frozen?) to use in a soup, like a bouilabaise, chowder or ciopino.
Looks fantastic, I'll be making it tonight! With some improvisation, because I can't help but notice that the written list of ingredients leaves out the butter, oil, and shallots.
(Having now made it) OMG, this is now my fave mussels recipe, edging out the family recipe taken from a Julia Child cookbook (a simple onion/vermouth/parsley version). So much flavor, but it doesn't overpower the mussels. And the broth is crazy good - I almost licked the cooking pot dry.
This looks delicious! I've never made mussels before ,so, for the quantity of mussels you list in the recipe, is it enough for 1 or 2 people? How many echalotes did you use? The sauce sounds so delicious, what else could it be used with?
Here in Texas real mussels are hard to get and expensive. I know that in France they are readily obtained from the sea. The "zebra mussel" is starting to infest our lakes but it seems that no one is considering them as food... yet. Yet I remember when our native freshwater clams could be harvested by the pound from the bottom of our lakes. They are smaller but they would work in this recipe. The chorizo we have here is nothing like the Spanish sausage you have. Mexican "chorizo" is a horrible, uncured mixture of the worst and most undesirable parts of pigs (use your imagination) that is spiced and packed into plastic tubes. The best thing you can do when cooking it is disguise that it is there, although it imparts a flavor. I think that the base you create before adding the mussels might have many uses. Thank you very much for this video.
If you can't find chorizo you , you can substitute it with pepper and smoked paprika (spanish if you can) and maybe a tiny bit of lard. It won't be the same but hey, it's something. Btw the chorizo he's using is just notmal, nothing gourmet or expensive
Lots of salt from the chorizo, although that's of course going to vary from sausage to sausage. I definitely didn't need to add any more, and I've had people complain that I'm heavy-handed with salt.
I would wonder what you would serve to the guests? That is only one serving in that pot. In America we always buy them by the buckets full. Ice cold pilsner or lager is essential for full enjoyment.
Stephane, Please help! My girlfriend and I recently went to a french bistro and had French Apple Cake (gateau aux pommes) and loved it. Now that we want to try our had at recreating it we can't find any good/in depth tutorial or guides on how to do so!
I am new to French Cooking Academy. I have never tried a recepie. Today I spie a nice piece of meat, I have a stove top, oil, spices, pots and a pan (only one). I am trying a steak confe with garlic, bay, oregano, onion, cummin, and a strange green spice tastes a bit of licorice. After 1/2 hour I will sear with salt on the pan I mentioned. Fingers crossed. What do you think?
@Frenchcookingacademy Please don't forget about your UA-cam audience 🙏 We understand you've opened an online culinary school, and you're extremely busy, but don't forget about us. We'll enroll/support you, as long as you're here uploading the content.
Ah, a french take on the classic British dish "moules marinière." but with a Spanish twist! Nice. Shut up, it is British, one of the first things I learned to cook. (from my Irish father.)
i really am trying to figure out why 7 people did not like this. this guy is amazing! i've been looking for someone like him for so long! all i am going to say now is merci :D
When I was going through Culinary School this channel absolutely saved me in two of my classes. Definitely the best cooking channel out there with amazing tips and videos! :D Thank you Stefan!
Our family eats mussels very often and for the past few years this is the only recipe we use. Everybody loves it. (and if you don't have wine, beer works really well.)
I made this for my wife and she loved it. The next day, I used the left over sauce with linguini for my son. Merci!
Just discovered this channel and I'm so grateful for it. 🙏
Welcome to the channel 🙂👍👨🏻🍳
If I had a choice of oysters, clams, or mussels I would choose mussels every time! Small, delicate, taste very good and super easy to cook! As you said, very fast, too! They are affordable and in my area they are farmed and this makes them quite clean as well. My fast mussel dish is to steam the mussels and dip them in melted unsalted butter and serve with linguine mixed with garlic and olive oil on the side! This recipe is an interesting mix with interesting ingredients, I will definitely try this recipe!
Love mussels - so easy and quick to prepare. I will try this recipe. But where is the baguette to soak all that lovely sauce!
Salut du Canada!
It's always hidden on the side 😀😀👨🏻🍳👍
Was just thinking the same thing! LOL It's one of the favorite parts of having mussels.
Thank you, thank you, thank you! You have presented the trifecta of culinary arts: Fast, Frugal and Flavorful!
I made this just tonight for my busy family. Everyone running to and fro for meetings, work, late classes, etc. This dish is outstanding hot, warm or cold (a splash of vinegar helps the cold version).
Here in NY I only can get Canadian mussels. Those Tasmanian mussels look to be 3 time the size, and that color is just wonderful.
A bag of mussels to serve 5 people in a dish like this (served over flat noodles with a green salad and a dollop of tzatziki, and toasted bread rounds) only cost me $7US. I rely on them for summer guests, but serve them in a light wine sauce. The addition of cream and chorizo in your preparation makes for a hearty winter dinner where diners only have 30 minutes for a meal.
I will keep watching!
Made this for dinner!! Incredibly delicious! Thank you for all your recipes and videos :)
Given me a bit of France now that we all can't travel..
I wish I could upload a photo of the dish on UA-cam comments haha
For me, you are the Julia Child of UA-cam. Very clear explanations and demonstrations. Big thanks to you, sir!
Misen Plas is really a VERY big part of being an excellent cook! You can't be fussing around looking for ingredients when it's time to add them! I LOVE mussels. I do like the smaller ones though. Haven't tried them with chorizo though. Will have to give that a try.
Not to be pedantic, but it is 'mise en place'.
@@glendadafonseca8284 Thats ok. I appreciate it. I should have checked it before I typed it.
Fantastic Merci!! I ate this in sea food restaurant in the big place forgot the name, last September 2022 in Nice 😋😋Wanted the recipe!👏👏👍
Lovely mussel. I feel that straining off the liquid is hardly necessary . But then you are a perfectionist. Love your food and Thank you
Beautiful, Stefan, will be trying this weekend. Thanks for all of your fantastic content! I've learnt so much from you & really appreciate it! 🤗💜👍
Great .!! did It again.
🇪🇸👍‼️.merci Chef..
Where are Les frites??!! Living here in Brittany we get lots of local mussels, one of my favorite dishes. This recette looks so good, will try it soon. Great video Stéphane!
I do love tapas very much. That looks amazing. Cheers!
Grande Chef. Grazie per la ricetta.
Glad your back in the kitchen. Your instruction is well done, and not as difficult to follow as some of the others. I’ve tried a few of your suggestions, and was met with success. If you can teach me French cooking, then you can teach anyone to cook. Thanks.
I'm making this tomorrow night and can't wait! Every single one of your recipes that I've prepared has been AMAZING! My favorite is still the Poulet au Vinaigre...however I think this mussel recipe may compete in the top favorites! I'll post my results...Thank you for your wonderful videos!
how'd it turn out?
@@michaelnguyen8936 Incroyable! Will do it again!
Wonderful dish! I love mussels, I’m thinking about using this recipe, add a few shrimps with a bit of dry Porcini mushrooms with fresh pasta. I’ll reduce the sauce before I add the pasta. Brilliant!
yum sounds good 😋😋
What kind of pasta you gonna use?
Waddy Lowe maybe a good idea but remember “Less is more”.
Eric Grant home made fresh spaghetti
I am adding pasta myself for this tonight. Using Papardelle.
Absolutely brilliant, superb cooking and very accessible for seafood cooking!
You are getting better and better at cooking French everything!
Thanks Stefan! I love your work and I am officially addicted to your channel!
Fantastic...I love cooking with chorizo and seafood! Gotta try this one!
Oh my god! This is magnifique!!:)
woooow..... my #1 Chef did it again
Much appreciated 🌺
Hello,I was eagerly waiting for today to see you show us this wonderful recipe.In Spain we used to eat lots of chorizos, so I'm sure it tastes delicious!.
Thank You so much. Love the way you explain every step.we are going to learn a lot with your knowledge.Last night I downloaded a video called My Valentine Special.I still need more practice, but always excited to cook in front of the camera.
Most relaxing part of my everydat, thank you❤️
Wow the mussels are huge
Going to make this with a friend today. It looks absolutely amazing!
I have a bag of mussels in the fridge and I was just going to make a little marinara, but after watching this I am craving them made in this style. I have no white wine so I am going to use a little dry vermouth. But I also have no chorizo; oh well. Also, where in the world do you find such large mussels? Maybe it's the time of year but ours are tiny (1/9/2021). I guess better small than none! Merci et salut de Pennsylvanie!
Awesome!
Great recipe, as always. Thank you for sharing
This looks and sounds absolutely delicious!
Thank you. I love mussels and I have some chorizo in the freezer which looks identical with the chorizo you just used! I'll be trying this out "soon"! If there's any left-over sauce, I'll save it (frozen?) to use in a soup, like a bouilabaise, chowder or ciopino.
5:27 that color makes me want to add safron! Mmmmm!
Man! :P
Looks yummy, gonna try these!
I bet it's delicious!! you should invite me some
Looks fantastic, I'll be making it tonight! With some improvisation, because I can't help but notice that the written list of ingredients leaves out the butter, oil, and shallots.
(re-watching) And thyme!
(Having now made it) OMG, this is now my fave mussels recipe, edging out the family recipe taken from a Julia Child cookbook (a simple onion/vermouth/parsley version). So much flavor, but it doesn't overpower the mussels. And the broth is crazy good - I almost licked the cooking pot dry.
May be you could try with 'nduya, a Calabrese spreadable chorizo-like sausage.
Siempre hago tus recetas del libro de Escoffier
Oh my goodness 💙💛❤️
Where did you buy your mussels in Melbourne, they look awesome and very plump.
these one i got from prahran market
This looks delicious! I've never made mussels before ,so, for the quantity of mussels you list in the recipe, is it enough for 1 or 2 people? How many echalotes did you use? The sauce sounds so delicious, what else could it be used with?
You could certainly use little neck clams.
Here in Texas real mussels are hard to get and expensive. I know that in France they are readily obtained from the sea. The "zebra mussel" is starting to infest our lakes but it seems that no one is considering them as food... yet. Yet I remember when our native freshwater clams could be harvested by the pound from the bottom of our lakes. They are smaller but they would work in this recipe.
The chorizo we have here is nothing like the Spanish sausage you have. Mexican "chorizo" is a horrible, uncured mixture of the worst and most undesirable parts of pigs (use your imagination) that is spiced and packed into plastic tubes. The best thing you can do when cooking it is disguise that it is there, although it imparts a flavor.
I think that the base you create before adding the mussels might have many uses. Thank you very much for this video.
If you can't find chorizo you , you can substitute it with pepper and smoked paprika (spanish if you can) and maybe a tiny bit of lard. It won't be the same but hey, it's something.
Btw the chorizo he's using is just notmal, nothing gourmet or expensive
I really do enjoy to cook with cream. Will the salt come from the Chorizo and also the Mussels?
Lots of salt from the chorizo, although that's of course going to vary from sausage to sausage. I definitely didn't need to add any more, and I've had people complain that I'm heavy-handed with salt.
I love it. Interesting that the cream does not start to burn. I'm going to look for some mussels now. :)
great let me know how it goes 🙂👨🏻🍳👍
Per-fect :)
Going to gym to make some mussels right now. (Badda bim!)
Based on the ingredient list, how many servings does this recipe make?
Do a Roquefort or Cognac Cream Mussels. Ive done it, but other people may not have known about it.
Shawn McDermott. I had mussels with blue cheese sauce in Brittany. It’s definitely doable, but for me seafood and cheese are not such a good match.
Looks wonderful, as usual! I think I might try and add fresh pasta to it as well.
Do you thing I could swap the mussels for calamari on this?
You won't get the same effect I have another calamari recipe for another video😋😉
@@FrenchCookingAcademy that was quick, thank you so much! Will have a look😁
Stephane, how do I do that magic voodoo that makes the thyme disappear at 9:25?
I would wonder what you would serve to the guests? That is only one serving in that pot. In America we always buy them by the buckets full. Ice cold pilsner or lager is essential for full enjoyment.
Stephane, Please help! My girlfriend and I recently went to a french bistro and had French Apple Cake (gateau aux pommes) and loved it. Now that we want to try our had at recreating it we can't find any good/in depth tutorial or guides on how to do so!
ua-cam.com/video/c1HLrsJVfPo/v-deo.html
or this one ua-cam.com/video/6r69j-LSdTM/v-deo.html
I like your recipes, I like your sauces, but I don't eat many sea products
Don't think I've ever had mussels that big before. They grow 'em big in Tasmania.
even bigger in new zealand
👑
Can't watch this right now but I'll give it a thumbs up cause I know it'll rock.
Jesus, those some HUGE mussels.
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I am new to French Cooking Academy. I have never tried a recepie. Today I spie a nice piece of meat, I have a stove top, oil, spices, pots and a pan (only one). I am trying a steak confe with garlic, bay, oregano, onion, cummin, and a strange green spice tastes a bit of licorice. After 1/2 hour I will sear with salt on the pan I mentioned. Fingers crossed. What do you think?
The black crust is incredible. The meat is too tough, way too thick and grey.
Good sir, do you have any more French recipes with less cream or butter? Just a thought :)
yes if you look through the channel we have more than 200 recipes
Thank you for the response. I love learn them and trying many of them!
Is this Mexican chorizo or Spanish?
I think it only fair to try it with both- my available Mexican Chorizo needs to be cooked. Whereas the Spanish Chorizo looks more like a salami.
Yes. Mexican chorizo isn't precooked like Spanish. So I'd need to know.
Is it heavy cream he uses
Most likely! French cooking typically uses heavier cream and fattier butter.
I just want a bit of saffron in the mix to round it out in MY OPINION!
I said what I said 🙃!
you read my mind
Same here!
love mussels. I would rather have clams and mussels than lobster or crab.
Missing shallots and thyme in the description recipe
"That's a huge one"
@Frenchcookingacademy
Please don't forget about your UA-cam audience 🙏
We understand you've opened an online culinary school, and you're extremely busy, but don't forget about us. We'll enroll/support you, as long as you're here uploading the content.
Don't worry I will still be posting video on UA-cam 🙂👍
I really like your videos though I find then a bit too long at times
Michael Parker If you don’t explain a recipe, viewers will say they didn’t get all the info.
Une recette à l’espagnol, non ? Peut-être des saucissons à l’aie sera plutôt français?
How much thyme???
I hate it when he uses something in the video but forgets to include it in the recipe!
Looks like a couple of sprigs, no?
Those huge mussels really make the dish.... the tiny ones available in my area made this one a bit of a disappointment.
You had me *here" (ua-cam.com/video/x0mBdyjRug8/v-deo.html ).
Ah, a french take on the classic British dish "moules marinière." but with a Spanish twist!
Nice.
Shut up, it is British, one of the first things I learned to cook.
(from my Irish father.)
It really is not brittish hahaha. I've seen variations of this recipe in every cuisine that uses mussels haha
@@jtj9609 yeah, I know. 😃
1
why add cream?
the dish would be a lot better without it.
Tried it both ways with and without cream. One is really not better than the other. They are just completely different recipes