I’ve cooked this recipe so many times and it’s a success every time. The most labour-intensive is the cleaning of the mussels themselves. Highly recommend!
Probably my favourite thing to eat ever. Such a celebration of delicious and sustainable mussels. If there is any leftover sauce, I like to thicken it and serve it with pasta and prawns for like a cheaters seafood carbonara.
I cook moules marinières once a month (Belgian girl power!) but I will definitely try your recipe. I don't use butter and I think it's a tasty idea! Thanks Alex! And thank to Mister Oliver for his amazing channel!
I love how whimsical this guy comes off as, but whoah, he is not playing around. Gorgeous recipe is for a gorgeous dish. Simple, rustic, versatile, and representative of French culture /cuisine. Bravo!
Thank you! Since my favorite Belgian restaurant closed I've had no place to go for my moules mariniere fix. Now I'll just make my own! Also, Alex is a hoot, I look forward to learning more from his channel.
I have been cooking this dish for 40 years and still love it, always better than restaurant served (apart from top-notch) I can't help but slurp all the liquid at the end, crusty bread too.
I have followed your advice and made the recipe mine, used malt only beer instead of white wine, added the cream some herbs, served with french fries. It was a great dinner. Definitely a Belgian Classic ! Thanks for the guidance, it helped me making the step. Merci !
Moules marinières are not Belgian. Though I'm sure restaurants around here will happily make them that way for you if you ask, it is a dish from the Vendee region in France and not the standard way we cook mussels .
This was a delight to watch! You’re awesome and I love your energy ✨ I like to throw in a bunch of bay leaves because I’m fancy schmancy and that’s how I had it in France 😄
They are so tiny! I'm used to the big ones (but then again, I live in Zealand, The Netherlands, we are kinda known for our mussels...). I love mussels. Prepared every way. They're so yummy! :)
Hi Alex, Nice version of this typical French dish. Shown like that, it's foolproof ! I would love to share with you such cheap, quick and friendly recipes from my home region : Alsace. BTW I'm not a professional chef, the only stars being a reward for me are those in my friend's and family's eyes.
In southern Italy we have a very similar recipe (now all over the place) that is "Pepata di cozze" (moules au poivre, i hope to have said that right) that doesn't have the wine and it goes easy on the herbs, but it uses a lot more pepper.
Hi! Alex, despite the fact that all cookbooks say the contrary, shellfish that don't open are perfecty fine to eat! They can keep shut only when alive, because the shell tends to open spontaneusly via a ligament. If they don't open when they are cooked, it just means that the flesh didn't detach neatly on just one half of the shell! You're waisting good food, and I know how much you hate it ;-) trust me, I'm a biologist (and there are articles online, check them out!)
tried the recipe.. but i change couple ingredients, one of it is to change white wine to a nice can of German beer. and i cut down on the herbs just scallions, garlic, onion, salt and pepper.. still taste as good..
I usually fry some finely diced smoked bacon until crispy along with the butter and then I basically follow this recipie including the dash of double cream. And I always serv the french fries with ketchup and mayonaise. Heaven on a plate But 10 minutes? I'm guessing thats excluding the time it takes to rinse and scrub before you get started... or I really need to pick up my game :)
I’ve cooked this recipe so many times and it’s a success every time. The most labour-intensive is the cleaning of the mussels themselves. Highly recommend!
One of my fav recipes and soooo easy to make! Good work "demystifying" this french recipe.
Love this. Never thought of using cider instead of the wine. Either way, looks beautiful. Vive la France!
Oui mon ami !
Jamie Oliver - Drinks i
No it’s Belgian not French!!
@@mattbeks2949 les moules marinières sa vient pas de Belgique... Il est dingue lui...
french guy and Gennaro Contaldo are the best I could watch them all day
Should also check Chef Jean Pierre. Il est très bien!
2:04 THE BEST MOMENT EVER!
he started measuring the wine with a glass, but then he said fuck it! let's dump the whole bottle in there lol
it was more like he was pouring himself a cup and tried to fool us all lol
Yea, this got me too hahahaaaaa
I use the whole bottle. Because I own it 😂😂
One of my favourite dishes to eat ever, love the white wine and cream with the mussels and herbs mmmmmmmm
Probably my favourite thing to eat ever. Such a celebration of delicious and sustainable mussels. If there is any leftover sauce, I like to thicken it and serve it with pasta and prawns for like a cheaters seafood carbonara.
I cannot eat this because I'm fasting but totally watching this due to this French guy :) He's awesome ! Totally love his way of expressing himself.
I cook moules marinières once a month (Belgian girl power!) but I will definitely try your recipe.
I don't use butter and I think it's a tasty idea!
Thanks Alex!
And thank to Mister Oliver for his amazing channel!
Thanks for giving the hint of tying up the stalks and using them instead of throwing them away!
I love how whimsical this guy comes off as, but whoah, he is not playing around. Gorgeous recipe is for a gorgeous dish. Simple, rustic, versatile, and representative of French culture /cuisine. Bravo!
Thank you! Since my favorite Belgian restaurant closed I've had no place to go for my moules mariniere fix. Now I'll just make my own! Also, Alex is a hoot, I look forward to learning more from his channel.
I have been cooking this dish for 40 years and still love it, always better than restaurant served (apart from top-notch) I can't help but slurp all the liquid at the end, crusty bread too.
Do not salt. The salt contained mussels naturally enough to season preparation. ! Only pepper.
Marc Laricq c’est vrai !
thanks!
Bollix
@@jamesm9995interesting as a development. I have been a French Chef for 40 years, I know what I am talking about.
@@marclaricq9464 double bollix
just did this dish last weekend, was amazing. tried to copy what i tasted in lille, moule et frites so yumm
You just made my day. Thank you for this delightful recipe.
I own it - perfect approach to cooking, love it
yeah, this dish is delightful. surely I'll try it made by this recipe
super plat, chouette présentation, et le gag du vin est bienvenu, merci !
My wife and I just had mussels, shrimp salad and french fries in France, they are so delicious... Hope to be back next year
I did!!! it's really easy and delicious. with baguette that is perfect.
I have followed your advice and made the recipe mine, used malt only beer instead of white wine, added the cream some herbs, served with french fries. It was a great dinner. Definitely a Belgian Classic ! Thanks for the guidance, it helped me making the step. Merci !
Moules marinières are not Belgian. Though I'm sure restaurants around here will happily make them that way for you if you ask, it is a dish from the Vendee region in France and not the standard way we cook mussels .
I already did it! It's absolutely delicious! I do recommend! Thank you!
Salut! Watching from Toulouse. My husband fav. I am going to cook again Moules ce soir.😋😋😋😋
Mussels are my FAVORITE! Très bien!
Best recipe. I always see it when making it.
Went to Honfleur last month and got to try this amazing dish. Thank you for sharing!
This guy is the best! Really, the best!
Je ne sais pas ce que je dis. Mais on m'a dit d'insérer des mots français pour le rendre sophistiqué. Thank you verrrrr much.
I added 1/5 cup of vinegar, then 2 cups of wine, 2 cups of apple juice. The soup is amazing, better than anything I had before.
Just made this, and its delicious
I'm making this for dinner as I watch the video. It smells so good! Thanks
I tried it with clams and it was so flavorful! Thank you for sharing your recipe
Nice recipe! I always make mussels the Italian way.. maybe I'll try the French way next time :)
Perfect time for mussels! (Always eat them in a month with a 'R' in them!)
Nicely done Alex. Mussels in habanero or jalapeno cream is a favorite. Mussels seem to love spice. Keep cooking. Blessings ChefMike
I love this recipe, I always had it when I was a kid in Belgium
This served with a nice hunk of warm sourdough bread and a glass of white wine is my food heaven!
Quick and easy! I love it :)
This was a delight to watch! You’re awesome and I love your energy ✨ I like to throw in a bunch of bay leaves because I’m fancy schmancy and that’s how I had it in France 😄
They are so tiny! I'm used to the big ones (but then again, I live in Zealand, The Netherlands, we are kinda known for our mussels...). I love mussels. Prepared every way. They're so yummy! :)
Merci...from Miami, Fla. 😗
J'adore ta chaine ! Vraiment je vais me faire au moins une de tes recettes par semaine à ce rythme haha
I love mussels, but I have always been a bit wary cooking them, but I will try this recipe.
Wowww....so easy and beautiful and delicious... 😍😍
Monsieur la , ca je vous le done, chapeau!
So delicious. I love mussels. Merci! 🇺🇸❤🇫🇷
oh man i'm drooling. mussels are sooooo gooooood! i've never made them myself before, but this looks pretty doable!
What sides can I use as a slightly fancier alternative to french-fried potatoes?
Gotta try this this evening !
***** Soooo good ! Got heavier on the wine but totally worth it and added some celery too ! Thank you and ***** !
Monsieur tout simplement chapeau! Boila je dit.
J’adore ton accent , thanks for the recipe !
Woohooo trying!!
Love your accent 😻
so so good! but....the sauce is the real magic! ! brilliant!
i swear i made your french onion soup the other day, it was banging.
Made this today. It was perfect!
How easy! I once tasted this menu in France. C'est très bon! Next time I'll try to make it myself also add some milk.
hi Alex, I am not a good cook at all, so how long do you leave the shallots and garlic cooking in the wine for?
Wonderful! Best I ever had was in Cancale, on the Brittany/Normandy coast of France. Shellfish approach religious status there.
ITS GIBSON!!! FROM ANT FARM!!! I LOVE YOU GIBSON👑👑
That looked beautiful, any chance of a french chilli mussel recipe?, I am a sucker for chilli mussels.
6 years... try that. Fresh mussels, plancha and add a dash of pizza chilli oil. Once opened it's cooked.
Enjoy.
Looks real good!
Hi Alex, Nice version of this typical French dish. Shown like that, it's foolproof ! I would love to share with you such cheap, quick and friendly recipes from my home region : Alsace. BTW I'm not a professional chef, the only stars being a reward for me are those in my friend's and family's eyes.
Well well well, your "mise en place" is so perfect. Keep on the good work.
One of my favourite food to order when I was in Marseille
How nice!
how far alex has come until now. incredible transformation
Is there a recipe available? And a recipe for the frites?
I love it! Saturdays dinner:)
Misan place is having all ingredients in place and in order. Wow I like his accent.
Moules marinières dans une marinière. Loving the pun.
Very good, inspector Clouseau!
Love this guy, keep him Jamie O
Tu me fais délirer ! :)
You have a great energy and I love the way you speak and cook :D Bravo !
that looks amazing
Hi, i like so much french cooking! Can you teach as how to make a realy good tartare?? Merci beaucoup!!!
+carla sierra He has already done
In southern Italy we have a very similar recipe (now all over the place) that is "Pepata di cozze" (moules au poivre, i hope to have said that right) that doesn't have the wine and it goes easy on the herbs, but it uses a lot more pepper.
impepata di cozze*
IDONTEVENKNOW33 dipende a chi lo chiedi ed in che regione abita
vous parlez bien l'anglais j'adore votre accent ! merci miam
Nice video!, Can i use frozen mussels and what happened to the liquid at the end?
Hi! Alex, despite the fact that all cookbooks say the contrary, shellfish that don't open are perfecty fine to eat! They can keep shut only when alive, because the shell tends to open spontaneusly via a ligament. If they don't open when they are cooked, it just means that the flesh didn't detach neatly on just one half of the shell! You're waisting good food, and I know how much you hate it ;-) trust me, I'm a biologist (and there are articles online, check them out!)
tried the recipe.. but i change couple ingredients, one of it is to change white wine to a nice can of German beer. and i cut down on the herbs just scallions, garlic, onion, salt and pepper.. still taste as good..
How did you make those fries they looked perfect?
***** Knew it :) Check it out there : F*** French Fries and Tartare Sauce
***** Merci!
Verrry imporrrteuntte, ça c'est de l'accent français, excellente ta recette
Gennaro would say: MASSels xD
"WHY AM I COOKING SOOO GOOOOOOOOD?!"
J'aime la cuisine française :)
Can I ask which non-alcoholic ingredients can be used beside stocks? 🤔
He looks healthy. Yummy
Hello Jamie!, I didnt understand what you said about what to use instead of alcohol ?
He said veg stock with some vinegar.
Can anybody tell me what is the name of music in the background?
Hey!!! Where did that glass of wine go!
p.s. Another Erasmus favourite! Used to go chez Léon with my pals and see who could eat more fries!
Ayca Desmond dude, i’m Italian. See yourself out.
Ayca Desmond we can’t all be as broad-minded as you are.
I usually fry some finely diced smoked bacon until crispy along with the butter and then I basically follow this recipie including the dash of double cream.
And I always serv the french fries with ketchup and mayonaise.
Heaven on a plate
But 10 minutes? I'm guessing thats excluding the time it takes to rinse and scrub before you get started... or I really need to pick up my game :)
Anyone knows the name of the song at the begining ?
Perfect. I'll try and surprise my family with this next week. ^_^ It looks delicious and super easy to do.
could you use Verjuice for a non alcoholic version
the alchol is boiled out😅 so no problem
This looks amazing!! I am totally doing this :)
De la crème ds les moules marinière !! a essayer !! ;)
Great stuff. I had to replace shallots with leek, but it was still great.
Very nice
il est 13h et je vais manger des moules ce midi je pense ! thanks naughty alex !:)
Nice.