I know there are SO many great cooking channels on TH-cam, and I love a ton of them. But this guy continues to be my favorite. Im a good Chef with a strong background in French cuisine, and I love learning things from this channel.
Oh, Stephane, I had this dish at a local French restaurant and I’m addicted. I can’t get enough of this. I told the lady that owns the restaurant that I’d like this sauce as a soup. One of the best things I’ve ever eaten.
French Cooking Academy I invented my own version of it with clam juice and sautés zucchini and yellow squash. I wasn’t able to get mussels so I improvised. It was really nice.
I will make these for my daughter. Mussels are a bit nostalgic because when my daughter was around 1 & 1/2, she went through a period of almost a year where she would not eat meat (beef, chicke, pork) on their own. Like, she would eat tomato sauce with ground beef, or chili, and she would eat mild chicken curries. Anyway, the protein sources she LOVED were (and are) mussels, shrimps and fish like salmon and trout. This recipe would be a really good and healthy treat for her. Thank you for bringing me down memory lane. ☺️
I can't thank you enough for this recipe. This was a perfection of the highest kind. Since we don't eat milk products, I used organic olive oil instead of butter and a bit of quality coconut milk instead of cream. This meal made my day (no, a week! ;)). Thank you!!
When I'm ready to serve the moules, I like to put an empty pan on the burner on full pelt. After I have placed the moules into the serving bowl I put the remaining broth into the other hot pan and let it reduce quickly which thickens it a little and really brings it together. Served with a beautiful crusty baguette and a ncie glass of wine. I have to say, that must be my number one favourite summer lunch!
Just finished serving mariniere mussels with pommes frites (added a little salt and garlic to fries 😀) from your new book and everyone where amazed!!!!
wow that’s amazing we’ll done and glad your dinner party was a success 😋😋 🙂 if you like the book and have anytime to leave a quick review that would be fantastic👍🙂👨🏻🍳
I love Moules Marinière. Over the years, I have found that using a pan with a wide bottom works better, because the mussels are in fewer layers and cook (open up) more evenly.
An absolute favourite of mine for many years and this recipe is faultless. As one other comment mentions , serve with a fresh crusty baguette or any good white crusty roll. You won't want to waste any of the scrumptious liquor!
Je vous remercie beacoup pour fair cette vidéo!!!! I will try this recipe next weekend. We were just talking tonight about how much we miss the south of France, and you brought it right into my living room!!!!!! Thanks again! 😀😀
I really like this dish. I think it's also the kind of recipe where you can impress your friends or your date, it looks fancy but is actually not hard to do.
Looks very nice 👌 I like celery in the French dish. I like the Belgium Moules Frites as well have been my favorite food. Nice with a Witbier, Hoegarrden.
Just coked 3kg according to your recipe - absolutely wonderful! used creme fraiche in stead of cream which worked very well. My wine was Muscadet sur lie
My wife and I went to Paris for our 20th anniversary this past August. We went to Chez Léon de Bruxelles on Champs Elysées .We loved the mussles. We had this style and the Provencal style. Could you also do one in the Provencal style?
HI Brazen NL. I was eating the mussel I made today and honestly that dish is so good it should be made way more often. I hope you like it and please let me know how you went if you make the recipe
One of my favorite dishes. I have erred on using too much butter in the past and now generally added more thyme, parsley and one clove of garlic. A better than 'Angrove' white helps too.
FYI this video was used by an online newspaper The Newdaily for an article about seafood. It looks like they took the thumbnail not necessarily the whole video but it clearly states your channel name etc. idk if this is good or bad but to let you know.
Looks so delicious! I'd go a step further by reducing the broth, then adding the cream - to make a thicker sauce. To be eaten with some crusty French bread! Yum! Or even reduce it further, cool, mix with a bit of mayo for a dip & serve as an appetizer? I like watching your videos Stephan, because I always get great ideas from them! Thanks ☺️
This is one of my fav dishes. I always had it when going out for dinner with my friend. I wonder if the cook can be kept in freeze for longer life span?
I always pour all the sauce in, then for dinner or lunch the next day, strain it, maybe add some more moules or sea fruits or large shrimp, and eat it as a soup.
Bonjour mini et merci de regarder une de mes vidéos. je n'y crois pas, 2 commentaires en Français a la suite, il est temps que j'ouvre une bouteille de champagne pour feter ca. merci encore.
The French Cooking Academy j'ai reconnu à l'accent que tu étais français , en tout cas super que tu parles en anglais, ma voisine va encore plus adorer ;) , en tout cas super bien expliqué ,super recettes ... 👍👍👍
Generally i find it easier to manage the mussels using a large wok (but only if you have the lid to go with it)... Can also peel and quarter a handful of cherry tomatoes (after short blanch in hot water) to add a bit of zing,...bit away from the original but works well and some crusty sourdough bread to dip in the lovely juices...
Giannis Sideris you can put the mussels in a bucket of sea water overnight so they spit out the sand. That’s what we do with the wild mussels we get here in New Zealand.
That dish comes from Belgium and northern France. It was a popular cheap dish. As there was no wine, garlic, thyme in the north in the former time, the real basic "Moules Nature" recipe is: celery, parsley, oignon, pepper and butter and that's all. If you like real good fresh mussels (from north sea...the best are from Netherland Zeeland) try the simplest recipe, not necessary to add flavors except if you have low quality taste mussels! After that, there are plenty of delicious recipes like today's one that is called in Belgium "Moules au vin blanc"...😉
Hi there. I am your new subscriber. You used dry white wine for this recipe. Why did you use dry wine and not normal wine? What difference does it make ? I am new to french cooking. So can you please tell me if you use dry wine normally for cooking?
Hi Chef, I’m wondering if u have a video on how to PROPERLY purge wild mussels? (I can’t seem to find one) I think folks should know this VERY important step.
HI Abigail. I would never recommend making seafood dishes if you do not have access to fresh sea products. but if you really want to try it out, the mussels would need to be frozen uncooked and the cooking time will be really short like just a few minutes. the most important to get that working is to not overcook the mussels. good luck.
Dip some slices of baguette into it. I had this dish (without the cream) as part of a lunch I had when I was in Arromanches 20 years ago. I was on a high school tour of France, and decided to have lunch with some of my teachers, since they were actually eating the good stuff, and not looking for fast food. Funny thing is, I had originally ordered soup and the waiter brought out mussels. Didn't really know what to say, so I just shut up and dug in. I was not disappointed.
You bet I did. Most of my fellow students opted for McD's or something along those lines for lunch. Of all the individual dishes I had while I was over there, the two others that stood out the most for me as best and least favorites were the stuffed quail (not too many of the kids liked it, so I had like 6 or 7 plates!) and the mushroom quiche (because I'm not a fan of mushrooms or pastry pie crusts) respectively. I just wish I could remember where I was when I had those two dishes, because it happened to be in the same meal!
What is "double cream"? I America, you can buy sour cream, heavy cream, light cream, cream cheese, milk with various fat contents (whole, 2%, 1%, non-fat) but I am not familiar with which of those is "double cream"? From the video, I'd say it was sour cream consistency (or, perhaps, yoghurt). Thank you for the reply.
Heavy cream in the USA is a thick liquid not the gel you show in your video. It's about 35 to 38 % fat. I think what you have is called "double cream" in the UK and Australia and isn't often seen in the USA.
@@DextersLab99 thank you much, I made before getting the reply but I used heavy cream and it came out great according to my daughter, she loved it, thank you so much
That is not a seaweed. That is what mussels use to atach themselves to surfaces. Usually called beards. The scissors is not a good idea, the thing will remain inside the mussel and it's unpleasant. For me the best way is to pull it by hand firmly trying not to brake the "strings".
i tried this one time not knowing the real recipe and i used red wine, it tasted funny and had an awful smell, so i suggest to watch videos of how to cook this and NEVER use red wine, only white wine.
Way too spicy. You won't taste the mussel taste anymore. For mussels marinière. This means literally the fisherman's way. Butter in a pot. Some fresh onion rings, salt, powder pepper and at choice some very fine chopped celery. Throw in the mussels in the pot (1 kilo per person) fire on highest and let go until mussels open. From time stir up. After a 6 minutes boil mussels are ready. Serve with bread or french fries. As a dip sauce: mayonnaise (with some extra Dijon mustard in it.)
I love Moules Marinière. Over the years, I have found that using a pan with a wide bottom works better, because the mussels are in fewer layers and cook (open up) more evenly.
I know there are SO many great cooking channels on TH-cam, and I love a ton of them. But this guy continues to be my favorite. Im a good Chef with a strong background in French cuisine, and I love learning things from this channel.
Oh, Stephane, I had this dish at a local French restaurant and I’m addicted. I can’t get enough of this. I told the lady that owns the restaurant that I’d like this sauce as a soup. One of the best things I’ve ever eaten.
yeah it’s a classic even in france
French Cooking Academy I invented my own version of it with clam juice and sautés zucchini and yellow squash. I wasn’t able to get mussels so I improvised. It was really nice.
The sauce is amazing! Once I finish eating the mussles I dip crusty bread into it
hey french guy here. I usually don't like seafood, but moules marignières is one of the few exceptions. This is so gooooood !
oh yes 😋😋😋
I cooked mussels with this recipe today. The best I’ve ever made. Thank you!
I will make these for my daughter. Mussels are a bit nostalgic because when my daughter was around 1 & 1/2, she went through a period of almost a year where she would not eat meat (beef, chicke, pork) on their own. Like, she would eat tomato sauce with ground beef, or chili, and she would eat mild chicken curries.
Anyway, the protein sources she LOVED were (and are) mussels, shrimps and fish like salmon and trout. This recipe would be a really good and healthy treat for her. Thank you for bringing me down memory lane. ☺️
This was incredible. Just perfect. Thank you!
thanks
I can't thank you enough for this recipe. This was a perfection of the highest kind. Since we don't eat milk products, I used organic olive oil instead of butter and a bit of quality coconut milk instead of cream. This meal made my day (no, a week! ;)). Thank you!!
thanks trying the recipe and great to see you tweak it to your liking 👨🏻🍳👍
Tried this recipe today for a French themed Super Bowl party. They were a huge hit! Utterly perfect. Thank you!
A French themed Super Bowl party I love it 😆😆😆
When I'm ready to serve the moules, I like to put an empty pan on the burner on full pelt. After I have placed the moules into the serving bowl I put the remaining broth into the other hot pan and let it reduce quickly which thickens it a little and really brings it together. Served with a beautiful crusty baguette and a ncie glass of wine.
I have to say, that must be my number one favourite summer lunch!
its truly delicious! made it for ,y family today, thank you so so much!! MERCI BEAUCOP!!!! 🙏
Just finished serving mariniere mussels with pommes frites (added a little salt and garlic to fries 😀) from your new book and everyone where amazed!!!!
wow that’s amazing we’ll done and glad your dinner party was a success 😋😋 🙂 if you like the book and have anytime to leave a quick review that would be fantastic👍🙂👨🏻🍳
Merci! I always cook this and never thought of adding celery. The celery adds a natural sweetness to it and balances the flavour with the wine. Yummy
I love Moules Marinière. Over the years, I have found that using a pan with a wide bottom works better, because the mussels are in fewer layers and cook (open up) more evenly.
Merci beaucoup ! Très facile à cusiner et vraiment délicieux. Je l'ai déjà fait pleusieurs fois, bravo !🤩
I made this tonight in France 20 mins ago (Carantec). Delicious!!! Thank you for the recipe.
An absolute favourite of mine for many years and this recipe is faultless. As one other comment mentions , serve with a fresh crusty baguette or any good white crusty roll. You won't want to waste any of the scrumptious liquor!
Amazing recipe! Thank you! Cooked for the second time!
Je vous remercie beacoup pour fair cette vidéo!!!! I will try this recipe next weekend. We were just talking tonight about how much we miss the south of France, and you brought it right into my living room!!!!!! Thanks again! 😀😀
I really like this dish. I think it's also the kind of recipe where you can impress your friends or your date, it looks fancy but is actually not hard to do.
Looks very nice 👌 I like celery in the French dish. I like the Belgium Moules Frites as well have been my favorite food. Nice with a Witbier, Hoegarrden.
Just coked 3kg according to your recipe - absolutely wonderful! used creme fraiche in stead of cream which worked very well. My wine was Muscadet sur lie
Bravo les moules à la marinière . Ça me rappelle ma jeunesse. Dans le midi de la France.
Excellent! Just as good, if not better, than how we learned to cook Moules Mariniere at the former French Culinary Institute in Manhattan.
Made this with german young wine and they are so good
My wife and I went to Paris for our 20th anniversary this past August. We went to Chez Léon de Bruxelles on Champs Elysées .We loved the mussles. We had this style and the Provencal style. Could you also do one in the Provencal style?
oh yes i think there is more then 20 ways of doing mussels
Yes, this will be my dinner tonight!
HI Brazen NL.
I was eating the mussel I made today and honestly that dish is so good it should be made way more often. I hope you like it and please let me know how you went if you make the recipe
It was very good, and even easier to make. Thanks!
My French cookbook has this, it's how I make Mussles now.
One of my favorite dishes. I have erred on using too much butter in the past and now generally added more thyme, parsley and one clove of garlic. A better than 'Angrove' white helps too.
Another hit! Great!
FYI this video was used by an online newspaper The Newdaily for an article about seafood. It looks like they took the thumbnail not necessarily the whole video but it clearly states your channel name etc. idk if this is good or bad but to let you know.
Wow amazing😋
I cannot visit France and not have a bowl of moules, delicious
Looks so delicious! I'd go a step further by reducing the broth, then adding the cream - to make a thicker sauce. To be eaten with some crusty French bread! Yum!
Or even reduce it further, cool, mix with a bit of mayo for a dip & serve as an appetizer?
I like watching your videos Stephan, because I always get great ideas from them! Thanks ☺️
Wonderful 👨🍳🇫🇷
Thanks from thePhippines😊
Yumm. I think I would pour over pasta to soak up jucices. So yummy any way you eat it.
yumm! will def. try this one!
Приятного аппетита.
This is one of my fav dishes. I always had it when going out for dinner with my friend.
I wonder if the cook can be kept in freeze for longer life span?
I like your video it's beautiful looking good
I always pour all the sauce in, then for dinner or lunch the next day, strain it, maybe add some more moules or sea fruits or large shrimp, and eat it as a soup.
Great cooking chef i use Perry myself instead of wine.
Beautiful
It seems Stephane forgot to season it. When is it to season it out, before put mussels, or after taking out the mussels from the pot?
J'adore merci je vais enfin pouvoir montrer ça à ma voisine qui parle anglais !!!
Bonjour mini et merci de regarder une de mes vidéos. je n'y crois pas, 2 commentaires en Français a la suite, il est temps que j'ouvre une bouteille de champagne pour feter ca.
merci encore.
The French Cooking Academy j'ai reconnu à l'accent que tu étais français , en tout cas super que tu parles en anglais, ma voisine va encore plus adorer ;) , en tout cas super bien expliqué ,super recettes ... 👍👍👍
Generally i find it easier to manage the mussels using a large wok (but only if you have the lid to go with it)...
Can also peel and quarter a handful of cherry tomatoes (after short blanch in hot water) to add a bit of zing,...bit away from the original but works well and some crusty sourdough bread to dip in the lovely juices...
Never heard of celery being used in this dish. Or of using a blender. It seems there are many versions of this dish
very nice everything. But what happens with the sand . we do not have to pass through a cloth the sauce?
Giannis Sideris
Yes always filter the sauce by default was cut off during editing I will put a note on the video. Cheers for the heads up.
Giannis Sideris you can put the mussels in a bucket of sea water overnight so they spit out the sand. That’s what we do with the wild mussels we get here in New Zealand.
Thanks for the tip of soaking them in water to eject the sand. I didn't know this.
Thanks
The link to your website is invalid. Also tried searching this recipe on your website and it isn't there.
Can I cook this with clams as well?
That dish comes from Belgium and northern France. It was a popular cheap dish. As there was no wine, garlic, thyme in the north in the former time, the real basic "Moules Nature" recipe is: celery, parsley, oignon, pepper and butter and that's all. If you like real good fresh mussels (from north sea...the best are from Netherland Zeeland) try the simplest recipe, not necessary to add flavors except if you have low quality taste mussels!
After that, there are plenty of delicious recipes like today's one that is called in Belgium "Moules au vin blanc"...😉
Delicious, all that's needed is some nice French bread to dip in that sauce.
Had the dish today - and it was decliciouso! :D
The link for the recipe does not work. It is not on the French Cooking Academy either. So sad.
thanks for sharing this recipe :) add a bit of red chilly or Cayenne pepper for a perfect kick yummy!
Maria Alvarez
I am glad so many people seems to like that video. Thanks for watching and make the recipe yours is always great.
Hi there. I am your new subscriber. You used dry white wine for this recipe. Why did you use dry wine and not normal wine? What difference does it make ? I am new to french cooking. So can you please tell me if you use dry wine normally for cooking?
hi there and welcome when it comes to wine yes we usually use dry whites wines like a sauvignon blanc, muscadet or even chablis wines.
Nice Bluegrass intro! Greetings from the north United States!
Hi Chef, I’m wondering if u have a video on how to PROPERLY purge wild mussels? (I can’t seem to find one) I think folks should know this VERY important step.
no sorry ☹️if only i had access to wild mussels
French Cooking Academy They’re falling off the rocks here in California Chef, I’d be MORE THAN HAPPY to put u up for awhile. 😱😁
Tomorrows meal. Merci Beaucoup.
Not sure I spelled that right.
hello. here we only have frozen open mussels. can i use them?
HI Abigail. I would never recommend making seafood dishes if you do not have access to fresh sea products. but if you really want to try it out, the mussels would need to be frozen uncooked and the cooking time will be really short like just a few minutes. the most important to get that working is to not overcook the mussels. good luck.
I got those alive.
If you don't have white wine it okay to use red wine?
No. You can’t use red wine with seafood, the tannins will completely overwhelm the delicate seafood flavours
If i want to use Pernod is it the same amount as tje wine?
That would overpower it. Use 30-50ml and 100 ml of water
Definitely worth reducing the liquid a touch after you have cooked the mussels if not adding the cream.
What can you use the left over sauce for? Be sacrilege to throw it away!
Dip some slices of baguette into it. I had this dish (without the cream) as part of a lunch I had when I was in Arromanches 20 years ago. I was on a high school tour of France, and decided to have lunch with some of my teachers, since they were actually eating the good stuff, and not looking for fast food. Funny thing is, I had originally ordered soup and the waiter brought out mussels. Didn't really know what to say, so I just shut up and dug in. I was not disappointed.
Grizz Axxemann You did well sir. I never understood tourists looking for fast-food while visiting foreign countries.
You bet I did. Most of my fellow students opted for McD's or something along those lines for lunch. Of all the individual dishes I had while I was over there, the two others that stood out the most for me as best and least favorites were the stuffed quail (not too many of the kids liked it, so I had like 6 or 7 plates!) and the mushroom quiche (because I'm not a fan of mushrooms or pastry pie crusts) respectively. I just wish I could remember where I was when I had those two dishes, because it happened to be in the same meal!
Oooo la la heresy a French man adding cream to the moules 🤣
LOVE IT Thank you !!!
Can you make the dish from Mr.Bean's Holiday? It looks like mussels, but I don't know what it is.
Chitra Adkar hi there I have not seen that movie but if I can I will have a look🙂
Kool :)
That was just a bunch of oysters and crayfish on crushed ice.... more like a fishmonger's market stall than an actual dish.
What is "double cream"? I America, you can buy sour cream, heavy cream, light cream, cream cheese, milk with various fat contents (whole, 2%, 1%, non-fat) but I am not familiar with which of those is "double cream"? From the video, I'd say it was sour cream consistency (or, perhaps, yoghurt). Thank you for the reply.
One MercilessMing
Sorry i always forgot that . In America it's called heavy cream but you could use any cream you like. Cream is optional though
Thank you. Sadly, I never got to know my French great-grandmother, so I have to learn from you what I might have learned at her knee.
Heavy cream in the USA is a thick liquid not the gel you show in your video. It's about 35 to 38 % fat. I think what you have is called "double cream" in the UK and Australia and isn't often seen in the USA.
I use a little creme fraiche. Tiny tiny amount!
Instead of double cream if I use Creme fraiche how much would I use? Thanks anyone for any help
Same ammount is fine, but you should add a bit less, then taste and adjust to your liking
@@DextersLab99 thank you much, I made before getting the reply but I used heavy cream and it came out great according to my daughter, she loved it, thank you so much
I think it's a Belgian dish. Could be mistaken
Want to learn your methods
Nice thanks :-)
Chenin Blanc or Sauvignon blanc?
Muscadet - sur lie
Thanks
Thanks for watching abigail
I’ve made this but never with the double cream.
J’habite en Belgique. On ne gratte pas les moules. On les rince simplement
No frites?
What is double cream ?
in america it is called heavy whipping cream i think
Heavy whipping cream.
L'accent bien exagéré, ça fait très french cook! Mais c'est amusant.
What is devil cream? Google just gives me marijuana results, I mean that's fine but I really wanna know.
Maskingunnar I am not completely sure, but I think he says double cream. I looks like a cultured cream such as creme fraiche. Hope this helps
@@magnusgm1 Ahhh now I hear it upon rewatch! I heard "double" as "devil" and thought is was some French food sorcery. Thanks!
Maskingunnar yeah you got me doubting myself now the only thing I hear is “devil”, but glad I could help :)
Me i know that . But maybe that video going to see it people who doesn't know this procedure.
Hello again giannis, I have added that step as a note on video. thanks for the reminder.
hello citizens...please make it 1000; there are bets involved ;)
Bein, votre ami en Americ
💓
That is not a seaweed. That is what mussels use to atach themselves to surfaces. Usually called beards. The scissors is not a good idea, the thing will remain inside the mussel and it's unpleasant. For me the best way is to pull it by hand firmly trying not to brake the "strings".
I really enjoy your videos but I think you omitted the crusty bread here.
Terry Henry brought me here
lol… he said it’s cheap
😞🤣🤣🤣
I prefer the Belgian way
How about frog legs? Get well soon my friend.
i tried this one time not knowing the real recipe and i used red wine, it tasted funny and had an awful smell, so i suggest to watch videos of how to cook this and NEVER use red wine, only white wine.
Not really a food but a corny plug for gummy bear edible CBD and all things CBD at
des moules hollandaises ... la honte ... les moules de bouchots ça te rappelle un truc ? ...
Centimeters LMAO
Centilitre
🤦🏼♂️
Way too spicy. You won't taste the mussel taste anymore.
For mussels marinière. This means literally the fisherman's way.
Butter in a pot. Some fresh onion rings, salt, powder pepper and at choice some very fine chopped celery.
Throw in the mussels in the pot (1 kilo per person) fire on highest and let go until mussels open. From time stir up. After a 6 minutes boil mussels are ready.
Serve with bread or french fries. As a dip sauce: mayonnaise (with some extra Dijon mustard in it.)
The first three seconds of this video made me laugh my ass off. That music really doesn’t seem fitting to me ;)
I love Moules Marinière. Over the years, I have found that using a pan with a wide bottom works better, because the mussels are in fewer layers and cook (open up) more evenly.