absolutely love rick stein ... just love all of his cooking shows ... my missus goes nuts because I clog up all the recording storage with his shows .... hopefully more to come
Just made these and stood in the kitchen eating them with my dad… absolute heaven. Thanks Rick… cannot buy experiences like that…. You are an absolute legend, across all generations. ❤
I have made some of your dishes and while I follow many of the great TV cooks, I have to say you were the one that "let the cat out of the bag" and made me into a fan of cooking shows. I always found yours culinarily and culturally constructive: Playing McCormack or Bjorling while preparing seafood seems logical. Yuletide greetings to all and sundry and while you are probably enjoying Padstow, please do not forget Australia as you are special to us. Your lobster thermidor is fantastic and I will be making this one. Cheers.
In the midi in France where I live, the moules are cooked in wine and onion with some lemon, never butter and pepper for marinière, otherwise cream, garlic and Parsley after the marinière as a richer dish but never with butter.
„The end of the onion goes in my stockpot“? My guess is that this advice is useless for most households - I mean, how many meals per day or week do you have to prepare in order to have enough „residuals“ to make broth stock? Me for instance live alone in a one room apartment with only a small kitchen. I cook two to three times a week a meal for only myself - the little „residuals“ I have will NEVER be enough for a „stockpot“…
It just looks so wrong pouring double cream straight on to shells! I know he is a genius, and I need to experiment more, but just that image of cream being poured onto shells will haunt me forever!
I think it’s dangerous to cut horizontally into the onion as you’ve already determined the size of the dice by the vertical cuts through the leaves, horizontal cuts are a waste of time and a novice is in danger of cutting themselves quite badly.
I had this the first time all those years ago in France. Me and my family were touring around France in a 5 bearth tent and we happend to stumble on this recipe by a chap from London and his wife who were in the next door tent i was about 9 at the time but this dish was the dish that got me into seafood i just remeber it was almost exotic as id never tried anything like that before 😊😊😊
Brilliant! Can anyone remember in which show Rick had mussels on the beachfront in Portugal and finished his meal by pouring a little of the leftover mussel liquid into his last little bit of wine?
Yeah he really didn't explain it, the tip I was taught is if the mussels are open give them a tap and they should slowly close. If they stay open, they're dead and likely bad.
Beautifully done, but I would use shallots, not onion. And instead of cream one can add a fresh, peeled, chopped tomato. Don't forget to point out that sauce should be consumed, too.
Oh man, you killed the heavenly flavour of mussels pouring cream into them. They don't need that much to be cooked. Even I would spare the butter and flour. A good olive oil and white wine will do.
Is that the world’s bluntest knife?
absolutely love rick stein ... just love all of his cooking shows ... my missus goes nuts because I clog up all the recording storage with his shows .... hopefully more to come
By comparison, Jamie Codliver is not even a novice, but, a fraud.
LOL...brilliant
lol same here!
Just made these and stood in the kitchen eating them with my dad… absolute heaven.
Thanks Rick… cannot buy experiences like that….
You are an absolute legend, across all generations. ❤
Glad to hear you enjoyed them! ☺
Rick just has the nicest way about him. So chilled.
BTW: There is NO „recipe below“…
delicious simple recipe thanks Rick I've made this tonight.....Delish!!!!!!
I have made some of your dishes and while I follow many of the great TV cooks, I have to say you were the one that "let the cat out of the bag" and made me into a fan of cooking shows. I always found yours culinarily and culturally constructive: Playing McCormack or Bjorling while preparing seafood seems logical. Yuletide greetings to all and sundry and while you are probably enjoying Padstow, please do not forget Australia as you are special to us. Your lobster thermidor is fantastic and I will be making this one. Cheers.
I always thought if the mussel shell was already open when uncooked it was dead and if not open after cooking also dead.
In the midi in France where I live, the moules are cooked in wine and onion with some lemon, never butter and pepper for marinière, otherwise cream, garlic and Parsley after the marinière as a richer dish but never with butter.
First recipe I've ever seen him do without putting 3 fist fulls of salt in it! 😂
I've been doing this as he recommends for 30 years, still the best and only way.
„The end of the onion goes in my stockpot“?
My guess is that this advice is useless for most households - I mean, how many meals per day or week do you have to prepare in order to have enough „residuals“ to make broth stock?
Me for instance live alone in a one room apartment with only a small kitchen. I cook two to three times a week a meal for only myself - the little „residuals“ I have will NEVER be enough for a „stockpot“…
It just looks so wrong pouring double cream straight on to shells! I know he is a genius, and I need to experiment more, but just that image of cream being poured onto shells will haunt me forever!
I like to use leeks instead of onions
I think it’s dangerous to cut horizontally into the onion as you’ve already determined the size of the dice by the vertical cuts through the leaves, horizontal cuts are a waste of time and a novice is in danger of cutting themselves quite badly.
More over he's using a blunt knife
Trying this out in Queensland with South Australia mussels 🤞🤞
Rick must get his mussels from a very posh source. Mine always need soaking/cleaning and usually de-bearding. But a great recipe nontheless.
I had this the first time all those years ago in France. Me and my family were touring around France in a 5 bearth tent and we happend to stumble on this recipe by a chap from London and his wife who were in the next door tent i was about 9 at the time but this dish was the dish that got me into seafood i just remeber it was almost exotic as id never tried anything like that before 😊😊😊
My favourite chef!!
Rick, do the horizontal slices on the onion first. You'll find it easier!
they're not even needed at all
It's the knife that's the problem... it's nowhere near sharp enough
Looks good, but I’m unfortunately allergic to muscles
Sharp spoon?
One off my favourite dishes, never knew how to cook it,until now👍
Thank you from Vancouver Canada! Cheers
Brilliant! Can anyone remember in which show Rick had mussels on the beachfront in Portugal and finished his meal by pouring a little of the leftover mussel liquid into his last little bit of wine?
Did anyone get the recipe he used to cook his little dog,,,,,"Chalky".?
He said it was tasty,,but a little "woofy"😮
i still don't understand how to work out if those mussels are ok or not
Yeah he really didn't explain it, the tip I was taught is if the mussels are open give them a tap and they should slowly close. If they stay open, they're dead and likely bad.
Amazing reicpe👍Good sharing
Brilliant, thanks
No cream in true Moules Mariniere, you of all people should know that!
Jacques pepin always did, and he's French?
I love Del Boy from OFAH in “Jolly Boys’ Outing” episode thinking this dish was not made using mussels. 😂
Love these videos Rick.
Will try this over the weekend. Do you strain the juices/sauce in case of and sandy debris?
this is how i will cook mussels from this day forward.
So mussels don't grow beard where you're from?
Will give it a try. Thanks Rick
Gotta love the whole package with the Rickster….
A spoon of your Rouille into the sauce at the end elevates this to another level.
blunt knife...just saying
he cut the end off the onion and flicked it onto the floor!!
Beautifully done, but I would use shallots, not onion. And instead of cream one can add a fresh, peeled, chopped tomato.
Don't forget to point out that sauce should be consumed, too.
the recipe isnt below rick ?
Thank you 😋
Beer is also good
GHANA
I do this the same way Rick but l add some chillies yummy.
It's time to go to Africa
Oh man, you killed the heavenly flavour of mussels pouring cream into them. They don't need that much to be cooked. Even I would spare the butter and flour. A good olive oil and white wine will do.
maybe use a knife ?
the useless creme is what spoil the whole dish, you will never see chefs in italy add creme to their dishes.
It's a French dish not Italian