@@Bobspineablei mainly eat the shells only i dont like the mushy orange stuff inside it works good just got to boil them for some hours and be careful not to cut your lips or tongue on the shells its delicious
You forgot one thing which I personally think is important as well. And that is discarding any mussels that havent opened after you steamed them. Because if they are still closed, they were likely dead already but in a closed position (which makes it easy to assume that it was alive when steaming them). Also just a tip for anyone who wants to make mussels is to never take any chances. If you are iffy about the mussels and something feels, looks, tastes or smells off, dont take your chances with it. Food poisoning is never worth it, and its better to throw out a couple more mussels, than to risk food poisoning.
I'm pretty sure this was shown to be a myth. IIRC, mussels that stay closed arent any more likely to be dead than those that stay open. But definitely use your sense of smell/taste!
@@samkwak2198 I personally don't trust it to be a myth (though it might be), because I noticed a pattern where whenever I buy a batch of mussels where the quality is poor (has been laying around for a few days, and very often in the summer in general), the ratio of bad mussels (that won't close) tends to increase, and the same thing tends to happen with closed mussels (an increase in the number). Generally I don't take my chances when it comes to mussels, as it's never worth it to get sick.
I have frozen extra mussels. They are ever so slightly different than fresh, but they work just fine. Super recipe!! BTW, box of wine is really fine for cooking. Especially if you use a Chardonnay. You still get the benefits of the wine in the dish. One of the brands even makes what's called "Buttery Chardonnay". It's actually quite drinkable too.
My aunt made mussels once when i was 6 or 7 and i remember it to this day...she used butter, beer, and garlic to steam them. It was amazing. We had it a few times after that but i definitely need to request it again this Christmas 😎
I’m just an old man from the Hills of NC and this makes me rethink my life choices almost wish I had moved up North when I was younger. I would almost kill be able to eat this.
They look delicious, and beautifully prepared too, Chef. My only quibble is: you gotta add a small pinch or two of red pepper flakes when toasting the shallots & garlic. Adds another layer of flavor. Oh, and if you want to get even fancier, deglaze with wine and a splash of Pernod (or ouzo). Heaven!
As a Belgian chef for over 20 years, i've seen my way more then usual fair share of mussels, i really like the recipe, however i do ask u to try to lose the chicken stock and instead add a spoon of rouille and when u just about to serve them add a hand of fresh breadcrumbs or panko, the juice will be soaked up by the crumbs, add a toss or 3, and all the juicecrumbs will be inside the mussels. No criticism whatsoever every preperation is unique and thats what make the profession so pure, just some advice from chef to chef.
I’m a decent home cook but had to look up rouille. Looks like it would be a great addition. He probably recommends the chicken stock because it’s more easily accessible and widely known to us simple folk. I think I’ll try your panko tip too. Thanks!
Your sounds fantastic, I’m simply re-creating a recipe we used to make at a restaurant I worked at 20 years ago. I loved it, I still enjoy it and wanted to share it is all.
@@60Airflyte hence i was refering as every preperation is pure and has his charm, thats the beauty of the profession, every chef add something to something they learned somewhere in their journey of beeing a cook, sometimes it doesn't work out, but mostly it does, just becouse u have that "fingerspitzengefühl" as i call it, u should google it, its basically a feeling u have as a cook something will fall in place becouse u feel it will, and tbh, it usually does.
I am also a bit puzzled by the chicken stock - won’t that overpower the mussels stock (which you soak up with more bread…)? I normally use some cream instead when making mussels in garlic sauce, but will try it out of course…
Separate the shell halves, use the shell with the mussel attached as a spoon to scoop the broth, slurp, eat, and repeat. Tilt the bowl to reach the broth if necessary. That's how you eat mussels.
I’ve been struggling with garlic/wine/butter mussel recipes cause the taste is never as balanced as I get in restaurants, I think the added homemade chicken stock is a game changer! Also I like that you browned the shallot first, Trying this soon.
Prince Edward Island is well known for having exceptional mussels, potatoes and the famous Malpeque oysters that are shipped to fine dining restaurants around the world.
Super food - I have them once a week along with black pudding and liver. I started the regime when I became anaemic and it’s fantastic way to fend off iron deficiency.
I haven't had mussels since my husband got his dentures, and a while before that as well. Yum. I will plan on getting some soon (and sort of hope he finds it difficult to eat them).
Any confit is something cooked slowly in fat, but not fried. Duck Leg confit is the leg cooked in duck fat. Garlic confit is taking whole garlic cloves cooked slowly in Olive Oil. Just cover the cloves with oil and cook with the lowest possible flame till golden and soft.
I remember going out and digging up muscles with my Grandfather and my great aunt on a family trip to Moncton - the idea of the texture creeped me out at first but after tasting my first muscle I was hooked!
So i know this would be a huge ask, but could you make a series of how to get into cooking starting from setting up your kitchen and going up through from simple to complex techniques?
I appreciate you looking to me for that kind of guidance but unfortunately, I’m so far past that point. You can go back 5 to 6 years and start looking at some of my earlier recipes. Some are simple and basic some are little more intermediate, I even cover off on knives, pans, must have foods to always have on hand, etc.
As soon as you said "Chef Humphrey", I guessed you went to SCI. Glenn was my favorite Chef instructor there. The pastry Chef was hilarious too, but I don't recall his name (1994). Excellent recipe, reminiscent of what we served at Mon Ami Gabi. Keep on rocking Chef!!
I live in Norway and there’s mussels everywhere. I literally have to walk 4 meters from my home to get them. Ironically enough tho, I only eat mussels a few times a year. Usually cook some for my cats for dinner or a snack. It’s still so facilitating for me to watch people who pay for them, and treat them like something of value. Mussels picked in winter is definitely the best, they hold the most amount of fat and taste. As many here has said, 2lb would feed zero people as a main. I would recommend 4lb per person if they are tiny like the ones in this video. Also, this slow cooking at low heat in my experience makes them rubbery. I flash cook them on max heat for about 1-2 minutes
My go-to for mussels is almost the exact same, i just add some fennel seeds and dried chili flakes with the garlic at the beginning. Its so good, especially with pasta or risotto.
I love seafood! This looks incredible! My only problem is I’m a seafood lover in a house full of seafood haters… oh the cruel irony. Even the kids! Fried shrimp and fish sticks are the only seafood my family will eat.
Honest question. The garlic in the oil that you spread on the toast. Can you store the oil and garlic separate and utilize in later dishes? If i were to save it for later, should i keep the garlic in the oil or take out? And what's the flavor profile of the garlic after being in the oil?
YES!!! I could eat PEI mussels everyday for the rest of my life and be a happy man. I hear mixed opinions on purging/burping mussels. First chance I get, I will head to the Clearwater company in NS or a mussels farmer in PEI and get the skinny from the source. Oh and confit garlic is addictive enough that it will eventually get classified as a schedule 1 narcotic, so make while you can, as much as you can. ;p . Great vid!
THIS! This is my favorite meal! Actually anything with mussels I am in! I make a great mussels marinara, or garlic mussels or...well any mussels anyway....Now I know what I'll be buying at the fresh market today! MMM
I only eat mussels in the appropriate season. I find they dont taste that great in Summer months. Around here, the rope grown muscles often don't taste very good at all compared with the smaller wild muscles.
You didn’t happen to work at Babaloo’s in the Central West End when you lived in St. Louis, did you? My wife and I used to go there all the time and we just order a bucket of mussels. although I do believe there’s had saffron but the recipe was otherwise remarkably similar to what you have now I must sad place been closed about 20 years now.
Man, if I had thrown out every mussel that hadn't closed at the first tap attempt, I'd have enough to feed a village. You always tap them, and if they don't close, you try a bit later, once or twice more. That's my advice.
Since you are calling out the confit garlic and not covering how to make it, could you at least tag the video it is in in the description or linked videos? Not always fun to find a component recipe in another main recipe video by digging through past videos. Just a suggestion
When I was a little kid, I ate mussels from the Alaska coast, black and delicious, much better than New Zealand mussels. I impressed European chefs by my appetite for mussels at the age of two.
i misinterpreted this video as those, "foods that i ate everyday to survive during collage" and i was asking how the hell were you able to afford mussels as a collage student 😂
My dad fed this to us kids when i was about 6 years old. 50+ years later i still love it!
Bruh two pounds of mussels serves one. Let's be realistic
You need a starch main for two pounds to serve two.
Like a side of mash or baked beans or rice. 😋
@@Technoanima for that matter, I can take down five pounds of mussels easy. 2 is just an appetizer 🤣
@@justinjanecka3203that’s if you eat straight mussels, include the broth, starch, and side and you’ll surely eat less
Two pounds is a side dish.
@@Bobspineablei mainly eat the shells only i dont like the mushy orange stuff inside it works good just got to boil them for some hours and be careful not to cut your lips or tongue on the shells its delicious
You forgot one thing which I personally think is important as well. And that is discarding any mussels that havent opened after you steamed them. Because if they are still closed, they were likely dead already but in a closed position (which makes it easy to assume that it was alive when steaming them). Also just a tip for anyone who wants to make mussels is to never take any chances. If you are iffy about the mussels and something feels, looks, tastes or smells off, dont take your chances with it. Food poisoning is never worth it, and its better to throw out a couple more mussels, than to risk food poisoning.
I'm pretty sure this was shown to be a myth. IIRC, mussels that stay closed arent any more likely to be dead than those that stay open.
But definitely use your sense of smell/taste!
@@samkwak2198 I personally don't trust it to be a myth (though it might be), because I noticed a pattern where whenever I buy a batch of mussels where the quality is poor (has been laying around for a few days, and very often in the summer in general), the ratio of bad mussels (that won't close) tends to increase, and the same thing tends to happen with closed mussels (an increase in the number). Generally I don't take my chances when it comes to mussels, as it's never worth it to get sick.
@@samuelhakansson6680 totally agree. u dont even have to be a professional to detect something off about it. very easy
This is why I love TH-cam. So much to learn on any subject. Thank you for sharing.
Thank you! The knowledge and recipe are a win win! You rock!!! 🙌🏾👌🏾
My pleasure! Thanks for watching!
It’s the educational bits in every step for me!
Thanks for watching!
its my first video that i watched and i instantly subscribed ! love the educational bits
I have frozen extra mussels. They are ever so slightly different than fresh, but they work just fine. Super recipe!! BTW, box of wine is really fine for cooking. Especially if you use a Chardonnay. You still get the benefits of the wine in the dish. One of the brands even makes what's called "Buttery Chardonnay". It's actually quite drinkable too.
My aunt made mussels once when i was 6 or 7 and i remember it to this day...she used butter, beer, and garlic to steam them. It was amazing. We had it a few times after that but i definitely need to request it again this Christmas 😎
I’m just an old man from the Hills of NC and this makes me rethink my life choices almost wish I had moved up North when I was younger. I would almost kill be able to eat this.
They look delicious, and beautifully prepared too, Chef. My only quibble is: you gotta add a small pinch or two of red pepper flakes when toasting the shallots & garlic. Adds another layer of flavor. Oh, and if you want to get even fancier, deglaze with wine and a splash of Pernod (or ouzo). Heaven!
As a Belgian chef for over 20 years, i've seen my way more then usual fair share of mussels, i really like the recipe, however i do ask u to try to lose the chicken stock and instead add a spoon of rouille and when u just about to serve them add a hand of fresh breadcrumbs or panko, the juice will be soaked up by the crumbs, add a toss or 3, and all the juicecrumbs will be inside the mussels.
No criticism whatsoever every preperation is unique and thats what make the profession so pure, just some advice from chef to chef.
I’m a decent home cook but had to look up rouille. Looks like it would be a great addition. He probably recommends the chicken stock because it’s more easily accessible and widely known to us simple folk. I think I’ll try your panko tip too. Thanks!
Your sounds fantastic, I’m simply re-creating a recipe we used to make at a restaurant I worked at 20 years ago. I loved it, I still enjoy it and wanted to share it is all.
@@ChefBillyParisi by all means do, heck i'll even try out the recipe when mussels are in season here, ive never tried chickenstock, but i sure will !!
@@60Airflyte hence i was refering as every preperation is pure and has his charm, thats the beauty of the profession, every chef add something to something they learned somewhere in their journey of beeing a cook, sometimes it doesn't work out, but mostly it does, just becouse u have that "fingerspitzengefühl" as i call it, u should google it, its basically a feeling u have as a cook something will fall in place becouse u feel it will, and tbh, it usually does.
I am also a bit puzzled by the chicken stock - won’t that overpower the mussels stock (which you soak up with more bread…)? I normally use some cream instead when making mussels in garlic sauce, but will try it out of course…
As a Filipino, that is going to be so good with rice!
Absolutely love me some mussels.
Oh yeah! Same.
That looks absolutely killer. And it reminds me it is time to make a bunch of stock. Subscribed!
Thank you so kindly!!
Loved this !!! Billy,Thank You!!!!
Thanks for watching!
@@ChefBillyParisi Always!
Hello from Prince Edward Island!
Amazing! Please send mussels!!
Outstanding! I love your channel!
Many thanks!
Gosh regret I didn’t get it in the seafood market today! Next weekend meal! ❤ Thank you!
Olive oil,garlic,white whine and parsley is how we eat them in Croatia
Amazing. Gotta try this next week
Separate the shell halves, use the shell with the mussel attached as a spoon to scoop the broth, slurp, eat, and repeat. Tilt the bowl to reach the broth if necessary. That's how you eat mussels.
I’m making this right now, 2lbs all for me! Love this recipe
I’ve been struggling with garlic/wine/butter mussel recipes cause the taste is never as balanced as I get in restaurants, I think the added homemade chicken stock is a game changer! Also I like that you browned the shallot first, Trying this soon.
Prince Edward Island is well known for having exceptional mussels, potatoes and the famous Malpeque oysters that are shipped to fine dining restaurants around the world.
There is a recipe here in the philippines where you make a soup out of it with lemon grass. It is super fragrant, sweet and very delicious
Nice
Super food - I have them once a week along with black pudding and liver. I started the regime when I became anaemic and it’s fantastic way to fend off iron deficiency.
I haven't had mussels since my husband got his dentures, and a while before that as well. Yum. I will plan on getting some soon (and sort of hope he finds it difficult to eat them).
I used to work in a mussel packing plant when I lived on PEI, it always takes my by surprise when I hear how far the mussels are sent out.
Ooh, this is beyond fantastic!💞
Wow looks amazing
Any confit is something cooked slowly in fat, but not fried. Duck Leg confit is the leg cooked in duck fat. Garlic confit is taking whole garlic cloves cooked slowly in Olive Oil. Just cover the cloves with oil and cook with the lowest possible flame till golden and soft.
You really don’t need a recipe for garlic confit
Olive oil, garlic, cherry tomato’s, flat parsley, mussels, some dried chilli’s, blushing off with white wine. Damn..
These are my fave dish. Thanks Chef ❤
My pleasure! Thanks for watching!
I remember going out and digging up muscles with my Grandfather and my great aunt on a family trip to Moncton - the idea of the texture creeped me out at first but after tasting my first muscle I was hooked!
Bruh two pounds of mussels serves one baby.
used to add peppercorns during the oil process and pull them out and add crushed red pepper flakes near the finish
Saw so many in Alaska! so cool
Thank you
In NZ we are spoiled to be able to get green lipped mussels nearly any large supermarket for a great price! Delicious!
Curious what watch you are wearing!
It does looks nice. Good eye hahaha now I wanna know too
So i know this would be a huge ask, but could you make a series of how to get into cooking starting from setting up your kitchen and going up through from simple to complex techniques?
I appreciate you looking to me for that kind of guidance but unfortunately, I’m so far past that point. You can go back 5 to 6 years and start looking at some of my earlier recipes. Some are simple and basic some are little more intermediate, I even cover off on knives, pans, must have foods to always have on hand, etc.
I just found your channel. Amazing quality. Good cooking and nice vibes. Liked and subbed
Many thanks!
Wish I could afford 'em everyday... Great food.
there is no better feeling in life than eating mussels in Brussels 😌
As soon as you said "Chef Humphrey", I guessed you went to SCI. Glenn was my favorite Chef instructor there. The pastry Chef was hilarious too, but I don't recall his name (1994). Excellent recipe, reminiscent of what we served at Mon Ami Gabi. Keep on rocking Chef!!
2 years? Jeez we should call you the "Mussle Slayer" 😊😛
Billy did you ever go to hopleaf and get theirs? it’s a beer broth. but oh so good!
Delicious 😋 but my only thing is how will we reap the nutritional benefits of the mussels if eaten with bread?
I live in Prince Edward Island, can confirm that is the proper method to eat mussels.
To me, the best pairing for this reciepe is to eat it with fries like we do in northern France, Belgium and Netherlands
I live in Norway and there’s mussels everywhere. I literally have to walk 4 meters from my home to get them. Ironically enough tho, I only eat mussels a few times a year. Usually cook some for my cats for dinner or a snack. It’s still so facilitating for me to watch people who pay for them, and treat them like something of value. Mussels picked in winter is definitely the best, they hold the most amount of fat and taste. As many here has said, 2lb would feed zero people as a main. I would recommend 4lb per person if they are tiny like the ones in this video. Also, this slow cooking at low heat in my experience makes them rubbery. I flash cook them on max heat for about 1-2 minutes
used to make this at work, only difference was we added heavy cream and served with fries.... very good dish
I eat that like 3-4 times a month. We have a lot of those in SE Asia ❤
My go-to for mussels is almost the exact same, i just add some fennel seeds and dried chili flakes with the garlic at the beginning. Its so good, especially with pasta or risotto.
I love seafood! This looks incredible! My only problem is I’m a seafood lover in a house full of seafood haters… oh the cruel irony. Even the kids! Fried shrimp and fish sticks are the only seafood my family will eat.
Best muscles in North America come from Penn Cove PNW .
You know it's almost similar to the one I make but I also add ginger in it and green onions.
To clean them should I add baking soda? Clams usually get that treatment
Hey, anyone know what's the name of the brand for that pan? Can't hear it properly.
I’d eat that. Good for you man.
Honest question. The garlic in the oil that you spread on the toast. Can you store the oil and garlic separate and utilize in later dishes? If i were to save it for later, should i keep the garlic in the oil or take out? And what's the flavor profile of the garlic after being in the oil?
If you keep the garlic submerged in the fat it preserves it. The garlic is the flavor of a subtle roasted garlic clove.
@@ChefBillyParisi Thank you Chef. I'm assuming that the garlic infuses the oil?
100%
Nice cutting skills
They are also very environmentally sustainable 😋
YES!!! I could eat PEI mussels everyday for the rest of my life and be a happy man. I hear mixed opinions on purging/burping mussels. First chance I get, I will head to the Clearwater company in NS or a mussels farmer in PEI and get the skinny from the source. Oh and confit garlic is addictive enough that it will eventually get classified as a schedule 1 narcotic, so make while you can, as much as you can. ;p . Great vid!
What substitute can i use for wine?
THIS! This is my favorite meal! Actually anything with mussels I am in! I make a great mussels marinara, or garlic mussels or...well any mussels anyway....Now I know what I'll be buying at the fresh market today! MMM
1:14 how do they keep fresh for only 2 days in the refrigerator??
Curious. Why do you not want them to sit in water?
I go to a local market on Sunday's to buy a bowl of Red wine & tomato mussels. Its my treat to myself and they are the best!
2 Lbs will serve 4 as an app or 2 as a main, or just me.
Hah, or just you!
I only eat mussels in the appropriate season. I find they dont taste that great in Summer months. Around here, the rope grown muscles often don't taste very good at all compared with the smaller wild muscles.
Denver highlands restaurant?
Ummmmmm! DELICIOUS!
Hello Gout! Here I come! 😂
You didn’t happen to work at Babaloo’s in the Central West End when you lived in St. Louis, did you?
My wife and I used to go there all the time and we just order a bucket of mussels. although I do believe there’s had saffron but the recipe was otherwise remarkably similar to what you have now I must sad place been closed about 20 years now.
"Never let your mussels sit in cold water." Next step....
" leave your mussels in a bowl of cold water"
Man, if I had thrown out every mussel that hadn't closed at the first tap attempt, I'd have enough to feed a village.
You always tap them, and if they don't close, you try a bit later, once or twice more. That's my advice.
I don’t drink olive oil but I use it to cook why?
Use a dessert wine, its even better
Didnt know the green lip mussel was so highly sought after
Since you are calling out the confit garlic and not covering how to make it, could you at least tag the video it is in in the description or linked videos? Not always fun to find a component recipe in another main recipe video by digging through past videos. Just a suggestion
It is, there’s a card that pops up over it that goes to the recipe that uses it. Sorry about that.
@@ChefBillyParisi thanks! Def inspired dinner tonight
Cover garlic in olive oil, bake at 250 for 2 hours. Enjoy. There ya go
@@ChefBillyParisinothing to apologize for man.
When I was a little kid, I ate mussels from the Alaska coast, black and delicious, much better than New Zealand mussels. I impressed European chefs by my appetite for mussels at the age of two.
I like both, and if I’m hungry and can get them, I love those green lips!
Small black ones please!
I was like "who has the energy to make mussles everyday?"
But ok, I see now.
Goddam that looks good! 👍
vine first for geglase then muscless, no broth
mussels with chicken stock?
Toasted bread is fine, but I think French fries go best with mussels
For the boys in the chat mussels give you an extra boost where it counts just saying
do you have gout now?
i misinterpreted this video as those, "foods that i ate everyday to survive during collage" and i was asking how the hell were you able to afford mussels as a collage student 😂
This is "Moulles marinière"
Needs beer and chili flakes. And 3 more bread hunks
Tahong
Mussels are safer than oysters.
2 years? How's your uric acid levels?
It’s cap. He absolutely didn’t eat this everyday. Just makes for a clickable video.
Satan voice coming out at 6:47 😊
Every day for 2 years wow😂
wait... you are not Andrew
There's no way that's two or three tablespoons of oil @5:23