Bonjour, Voila un bon Chef qui cuisine et qui en même temps passe un coup de chiffon sur la cuisinière …Super Chef c est comme ca que la nourriture est bonne !!
Made it tonight. Turned out wonderful! Chef was complimented, no leftovers ;). Watching this vid again vs me.... ( I may have to watch three more times to get it the same) I didn't finish the mussels before starting the spaghetti so maybe ended up cooking my spaghetti a little too much in water. I used more olive oil and more wine, at first I thought oh crap but the spaghetti ended up soaking up everything just fine. Did not cover the spaghetti first, make it more like aglio e olio that I make all the time. Didn't add the shaved garlic at the end, but I used more garlic at the start and did not discard it, in fact ate it for dessert ;). Didn't have fresh pepperoncino so used dried chili flakes. No celery leaves :(. I asked my wife three times, is this worth a repeat? Yes yes yes. Thanks for the vid and recipe! Grazie Mille! Muchas Gracias! ありがとうございます！
you kinda only need to master the ideas: 1) partially boil pasta. 2) cook whatever you need, infuse oil with flavours 3) put parboiled pasta and add pasta water 4) Emulsify water/starch/oil into sauce
There is not a spec of pepper out of place in his kitchen. How safe would you feel eating here? It’s cleaner than an operating room. A pleasure to watch and I’m sure to eat!!
Delizioso ! The 1st plating you did, my Dad would have taken it. because loved pasta so much. Thanks for the video. /////. Il primo piatto che hai fatto, l'avrebbe preso mio Papa.perché amava così tanto la pasta. Grazie per il video. 🍽🍴
Wowza! Beautiful kitchen! Cleaned up between every step! I'm going to make this, we get fantastic mussels in the PNW, USA. The garlic skin was left on when doing the mussels, why? Sound of church bells at the end of the vid... only in Italy! (and maybe a little in Spain). Grazie Mille
Great video, as usual Aden Films. Thank you! Honestly, I would have left the lid off and removed the mussels as they opened: some of them look a little shrivelled to my eyes. But wha'do I know? Maybe as little well-cooked nuggets they work better with the pasta.
Simple, elegant way of cooking, I love watching videos like this over videos with people more preoccupied with showing their personalities which usually end up looking silly and I quickly lose interest in the dish they are creating
I like this reciept For me personaly as client I lovee to see the mussel whole on my plate. I juste mix the ready cooked spaghetti directly with the cooked mussel. Then serve😊
Out mussels are the best in Philippines, it will surely make the best Mussel Pasta i would try to cook soon. Thanks Chef. I subs. I like that he often clean his area with a towel.
I complimented the video and the auto correct inserted " cameraman " I got scolled because it was not camerawoman. WTH with this world. Let's be peace. I regretted commenting it. I deleted my nice initial comments.
Grazie mille per il video interessante ed educativo! È interessante sapere se in questo caso è possibile utilizzare gli Spaghetti Barilla n. 5 (cottura per 10 minuti) ? Cordiali saluti da Mosca!
Ne trovi moltissime nel Web di ricette su questo piatto. È uno dei primi piatti(cioè con la pasta) di pesce ( in questo caso molluschi, cioè le cozze) più diffusi in tutte le regioni italiane. Si può fare meglio di questa ricetta.
Интересно было бы узнать критерии хорошей пасты. Те макароны, что делают у нас для продажи в больших магазинах, совсем не годятся для приготовления вкусной пасты
Toward the end, in order to make the sauce "creamy," it looked to me like he added water from the tap, rather than from the water used to cook the pasta. Or did I miss something?
This is extreme nitpicking, but it's not "Castelfranco (Veneto)" it's "Castelfranco Veneto", which happens also to be in the region Veneto, so it's Castelfranco Veneto (Veneto). Like this comment if you don't actually give a f
Am I missing something? He’s cooking muscles in olive oil? I feel like butter and white wine is the way to go. Oil is just so heavy. Other than it seeming like it’s just alive oil and the liquor from the muscles are going to waste, it’s a great recipe.
If you are French, you use butter. In Italy dairy products and seafood are self-exclusive, and oil is always used. The oil and the liquor from the mussels is used to cook the pasta for the last five mins, if you look. Nothing wasted, all the flavour is incorporated. I use the same method with cockles pasta
Butter is derived from milk and we don't need it when cooking fish, we are Italians. Olive oil contains noble acids and we produce the best in the world, it's absolutely the ONLY element you can use when cooking pasta and fish as it will enhance the taste of the fish that butter will instead destroy, it will also add sugar to it. I know french will cook muscles with butter but they're french and they can't cook pasta.
Se volete mangiare spaghetti con le cozze venite in Salento. Questo chef fa troppi errori nella realizzazione di questa pietanza,che normalmente ha meno ingredienti che mette lui ma più particolare è anche la procedura. Esempio banale:dalle mie parti le mangiamo anche crude e conserviamo l'acqua delle cozze crude per la mantecatura.
This video is all about the Italian lifestyle, from the very first to the very last second. Amazing! Can only imagine the taste of the dish.
When he took the spatula in the end it won my admiration!! Of course you dont waste that flavor!!!
Life is good when you can watch a video with delicious food like this
И есть ее)
almost better than actually eating it
I love everything this guy did, the attention to detail will pay off enormously!!
Looks wonderful,. I will attempt this for my girl tonight, fingers crossed 🤓 thank-you from UK, for sharing with us.
Dear Chef,
Your attention to detail is something we all need to master. On a personal note, I wish there was a written recipe in the comments
Everyone who cooks professionally is a star.
Love watching these awesome Chefs cook!
Chiedigli perché taglia le cozze. 😮😮😮😮😮😮
Nice to watch a real ❤❤❤Italian chef cook a great Spaghetti dinner .
What an absolute professional.
Love the portions size.
This is a lovely recipe.
The timing of the plating with the bell tower **chef's kiss**
Appreciate the efforts of the superb Chef. Looks delicious.
Perfectly perfect a true professional, what a pleasure to watch🙏
Ahhh would love to have him cook for me 😊🎉❤. Beautifully cooked, presented 👌 perfecto Love from Rosie O 🏴
This looks very fresh and simple. ❤
Bonjour,
Voila un bon Chef qui cuisine et qui en même temps passe un coup de chiffon sur la cuisinière …Super Chef c est comme ca que la nourriture est bonne !!
Made it tonight. Turned out wonderful! Chef was complimented, no leftovers ;).
Watching this vid again vs me.... ( I may have to watch three more times to get it the same) I didn't finish the mussels before starting the spaghetti so maybe ended up cooking my spaghetti a little too much in water. I used more olive oil and more wine, at first I thought oh crap but the spaghetti ended up soaking up everything just fine. Did not cover the spaghetti first, make it more like aglio e olio that I make all the time. Didn't add the shaved garlic at the end, but I used more garlic at the start and did not discard it, in fact ate it for dessert ;). Didn't have fresh pepperoncino so used dried chili flakes. No celery leaves :(.
I asked my wife three times, is this worth a repeat? Yes yes yes.
Thanks for the vid and recipe! Grazie Mille! Muchas Gracias! ありがとうございます！
you kinda only need to master the ideas:
1) partially boil pasta.
2) cook whatever you need, infuse oil with flavours
3) put parboiled pasta and add pasta water
4) Emulsify water/starch/oil into sauce
@@alexchernikov6276 tried with shrimp the other night. good but not as good.
There is not a spec of pepper out of place in his kitchen. How safe would you feel eating here? It’s cleaner than an operating room. A pleasure to watch and I’m sure to eat!!
What a clean kitchen!
Delizioso ! The 1st plating you did, my Dad would have taken it. because loved pasta so much. Thanks for the video. /////. Il primo piatto che hai fatto, l'avrebbe preso mio Papa.perché amava così tanto la pasta. Grazie per il video. 🍽🍴
Beautiful meal, excellent video
That kitchen is spotless!
Looks great, but I want the one on the right…..a bit larger portion.
Definitely 😊
Simple but interesting dish. I've never seen anyone crunch bread sticks on pasta, but it makes sense.
Very common, whenever you can’t add grated cheese (dairy and fish don’t mix ) you add toasted aromatic breadcrumbs.
@@fdgone2475 breadcrumbs are normal yeah, these aren't crumbs though, they're big pieces of grissini
I enjoyed it as I enjoy the Vivaldi’s four seasons…
Era ben preparato! Erbe fresche. Niente burro! Sembra delizioso Cin cin 😀💯
Nice to see delicius cooking from diffrent countrys here I live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆☆☆
Wowza! Beautiful kitchen! Cleaned up between every step!
I'm going to make this, we get fantastic mussels in the PNW, USA. The garlic skin was left on when doing the mussels, why?
Sound of church bells at the end of the vid... only in Italy! (and maybe a little in Spain).
Grazie Mille
16:24 it‘s always good to relax a bit before being eaten. 😂
Beautiful food 🍝🍷🇮🇹
I am Italian cuisine chef worked in Malaysia with chefs from Italy
I want to learn more from u
Keep teaching sharing
Great video. Please more!!!
MERAVIGLIOSO QUESTO CHEF 👏👏👏👏
Good job.😊
Great video, as usual Aden Films. Thank you! Honestly, I would have left the lid off and removed the mussels as they opened: some of them look a little shrivelled to my eyes. But wha'do I know? Maybe as little well-cooked nuggets they work better with the pasta.
Simple, elegant way of cooking, I love watching videos like this over videos with people more preoccupied with showing their personalities which usually end up looking silly and I quickly lose interest in the dish they are creating
I like this reciept
For me personaly as client I lovee to see the mussel whole on my plate. I juste mix the ready cooked spaghetti directly with the cooked mussel. Then serve😊
damn that looks good
Out mussels are the best in Philippines, it will surely make the best Mussel Pasta i would try to cook soon. Thanks Chef. I subs.
I like that he often clean his area with a towel.
I would take double of the cozze and eat half of them before cook the sauce ❤😅
When the chef keeps his hands washed, area wiped and utensils clean 🤝🤌👌
You learn the most from pro cooks that actually works at a restaurant doing it. There is little doubt on their technique
Bellissimo,molte grazie.,смотрим из Москвы. Ух, как просто и неповторимо ВКУСНО!!!
Wonderful!!
I complimented the video and the auto correct inserted " cameraman " I got scolled because it was not camerawoman. WTH with this world. Let's be peace. I regretted commenting it. I deleted my nice initial comments.
perfectly job artwork
Excellence. And you're a good instructer
I will take the one on the right looks a lot bigger
Indeed when you have equipment like restaurant at home. I used to have copper pot and pans but I give them away because hard to maintain
Grazie mille per il video interessante ed educativo! È interessante sapere se in questo caso è possibile utilizzare gli Spaghetti Barilla n. 5 (cottura per 10 minuti) ? Cordiali saluti da Mosca!
Barilla Is not a good brand any more. Take Voiello, or de Cecco, Rummo or Divella
Ciao from Rome to Moscow ❤
これだけ貝を使った美味いだろうなー
If anyone can help me please- what was that last ingredient? “Yellow……”, what?
TY!
celery
@@psychic_records thank you
Great recipe. I love the dinner Plates. How do I find them please?
So what is a good quality brand of pasta?
I found out....❤
@@joanaubry6395you found what
La Molisana, Rumo, Di Cecco… for example
❤
Good dish
Please ask the chefs before they beginn to cook to show all ingredients that they are going to use and how much gramms if possible :)
Ne trovi moltissime nel Web di ricette su questo piatto.
È uno dei primi piatti(cioè con la pasta) di pesce ( in questo caso molluschi, cioè le cozze)
più diffusi in tutte le regioni italiane.
Si può fare meglio di questa ricetta.
What type of pasta was it? And is it available in the US? Been trying to find a better quality pasta that doesn't give me IBS lol
Brand is Cavalieri
@@fdgone2475 thanks!
Try Voiello, Rummo, De Cecco. Divella
Not Barilla
@@martag3046 thanks!
最後明らかに二等分できてないのおもろい
for a second i thought its that another dish with shells on the plate
Интересно было бы узнать критерии хорошей пасты. Те макароны, что делают у нас для продажи в больших магазинах, совсем не годятся для приготовления вкусной пасты
Good job
Dibs on the first plate chef!!!
did you eat both plates?
The larger plateful must be for him and the smaller for his wife 😉
Toward the end, in order to make the sauce "creamy," it looked to me like he added water from the tap, rather than from the water used to cook the pasta. Or did I miss something?
yup, first plate was his
英語聞き取りやすすぎる
This is extreme nitpicking, but it's not "Castelfranco (Veneto)" it's "Castelfranco Veneto", which happens also to be in the region Veneto, so it's Castelfranco Veneto (Veneto). Like this comment if you don't actually give a f
Actually I come from that region and it's also known as batlitrus crimiscoballcrackinghell
Its just food, get over it
bravo
How long for this su chef prepare an intense dish?😂😂😂😂😂
Am I missing something? He’s cooking muscles in olive oil? I feel like butter and white wine is the way to go. Oil is just so heavy. Other than it seeming like it’s just alive oil and the liquor from the muscles are going to waste, it’s a great recipe.
Italians are crazy for their olive oil and will use it for every type of dish. I dont use it for seafood and steaks for example
If you are French, you use butter. In Italy dairy products and seafood are self-exclusive, and oil is always used. The oil and the liquor from the mussels is used to cook the pasta for the last five mins, if you look. Nothing wasted, all the flavour is incorporated. I use the same method with cockles pasta
Butter is derived from milk and we don't need it when cooking fish, we are Italians. Olive oil contains noble acids and we produce the best in the world, it's absolutely the ONLY element you can use when cooking pasta and fish as it will enhance the taste of the fish that butter will instead destroy, it will also add sugar to it. I know french will cook muscles with butter but they're french and they can't cook pasta.
@@guitarsolos89you're wrong then. I'd go for other oils but butter is just a horrible choice. This is not a ribeye steak.
the "cream" is from the starch of the pasta, olive oil, white wine and the liquor from the mussels.
Je remarque que je je suis pas seul a s’être aperçu que ses moules étaient toutes rabougri
He shells the rash off on spaghetti concept, why we say we hate spaghetti
So you know I never see anyting that says Michelan when im in town. They literally take the sign down
yum
OOOHHhhhhhhhh.... In Australia, COZZE means underware. I was wondering.
Didn't see any butter being used... did anybody see butter?
So much mov and time for that..COM on.
I am the only one that is annoyed that portions are not the same size... Nice recipe anyway.
"And why do you cut it?"
I still don't fully appreciate why it's cut but I get the approach.
Nice dish……….but never drain away the pasta water too early 😊….
needs parmesano
very controversial:-0
Scusi perche' solo in inglese il video?
perche' internazionale.
very unequal portions!😀
Authentic home preparation, wife is given smaller portion. Same in my household.
@@briand2614 I think he gave the larger portion to his guest and the small one for himself.
Good point. Makes sense. Lucky guest. 😉
Le chef aurait put choisir de plus belle moules pour ça recette
die Spaghetti schauen so wunderbar aus und müssen noch besser schmecken!
Se volete mangiare spaghetti con le cozze venite in Salento.
Questo chef fa troppi errori nella realizzazione di questa pietanza,che normalmente ha meno ingredienti che mette lui ma più particolare è anche la procedura.
Esempio banale:dalle mie parti le mangiamo anche crude e conserviamo l'acqua delle cozze crude per la mantecatura.
しゃべるキウイかと思った。
117th comment
Il sedano in ITALIA non e' mai comparso con le cozze. 😮😮😮
Serafino il gastronomo 😂
The Chinese invented pasta, and like usual, the Italians copied them.
Паста с хлебом, Поц
It would be unlucky to get the plate on the left 😀
Перчатки где? 🤦♂️
The way Cozze is pronounced translates to puke in German lol
Adult and kid portion 😂😂
Is that not flat parsley?
Per favore fatele cucinare solo agli ITALIANI. ❤❤❤❤❤❤
È italiano