Hey Jim... I'm 63 and have lived in coastal Connecticut ALL of my life. My Grandfather and Dad ran an offshore tuna boat back in the 50's and 60's . Needless I grew up eating all the fish and shellfish my whole life. Alfredo's Riverside restaurant in Middletown , CT was a place my father and I met in the spring and fall . He's let me borrow his deer rifle in the fall and I'd return it in the spring. We'd dine at Alfred'o's . I'd always get the Mussels Fra Diavolo and dad would get a shrimp that was butterfly'd open and they were always as big as a medium sized ribeye steak. And always tender . My mussels were always so sweet and tender. In honor of my grandfather we'd do shots of Old Grand Dad. My Long Island born wife now makes me the Mussels Fra Diavolo . We've been married 44 years now. She is my rock from Long Island. I ate a Japanese dish made with "Green Mussels" last week. I had a reaction to them. I broke out in a terrible case of hives. I'm nervous about eating the "Blue Mussels " now but I will. I will eat some within a week or so. They are just so good.
Excellent. I appreciate that you noted the cleaning, de-bearding, and looking for opened,(dead) mussels. I lived in Brussels for 9 years, and quite miss the steaming mussels pots thank you.
I just left a comment for the calamari and now for this dish. Perfect,perfect,perfect. So simple to make and the taste was a huge hit. One of my daughters just killed it. She loved it so much. This was added to our seven fish meal. Just to let your audience know that it was very easy to clean the mussels and the cook time was fast. Next time it’s going on the linguine. Thanks again brother.
Drooling right now! Couple details I might do differently though. Chop garlic top/root before crashing so they really peel easy, and get the germ out to avoid bitterness if the germ is too big. Then start the garlic in a tad more oil, and start it cold. It helps infusing oil with garlic flavor way before garlic starts coloring/burning. But that's just preferences ;) Your recipe is on my list for coming days! Thanks for sharing it
Scrubbing with a nylon brush helps remove grit. Most mussels are purged and cleaned. But some beards (the furry thread like piece) always sneak through. Use a kitchen towel or paper towel to grab on to the beard and pull it out. Simple as that.
Hey #Sip & Feast...Is it ok if I Remove the mussel meat from the shell, put the meat without the shell in the marina sauce as I always do because it's not a mess?
I've had a few people ask for tripe, but it might be a while. I do have a clams:th-cam.com/video/8IlXdu_YrDQ/w-d-xo.html and shrimp oreganata:th-cam.com/video/_HPSvQj4hT8/w-d-xo.html. Thanks for liking the videos!
Making this as part of a meal for a date im having tonight...thank you sir
Hey Jim... I'm 63 and have lived in coastal Connecticut ALL of my life. My Grandfather and Dad ran an offshore tuna boat back in the 50's and 60's . Needless I grew up eating all the fish and shellfish my whole life. Alfredo's Riverside restaurant in Middletown , CT was a place my father and I met in the spring and fall . He's let me borrow his deer rifle in the fall and I'd return it in the spring. We'd dine at Alfred'o's . I'd always get the Mussels Fra Diavolo and dad would get a shrimp that was butterfly'd open and they were always as big as a medium sized ribeye steak. And always tender . My mussels were always so sweet and tender. In honor of my grandfather we'd do shots of Old Grand Dad. My Long Island born wife now makes me the Mussels Fra Diavolo . We've been married 44 years now. She is my rock from Long Island. I ate a Japanese dish made with "Green Mussels" last week. I had a reaction to them. I broke out in a terrible case of hives. I'm nervous about eating the "Blue Mussels " now but I will. I will eat some within a week or so. They are just so good.
Excellent. I appreciate that you noted the cleaning, de-bearding, and looking for opened,(dead) mussels. I lived in Brussels for 9 years, and quite miss the steaming mussels pots thank you.
Love this !! I use parsley instead of basil but this looks yummy too!!!
Everything you make looks SO good!! Love your channel!! 😍
Thank you Elaina, really appreciate it!
I just left a comment for the calamari and now for this dish. Perfect,perfect,perfect. So simple to make and the taste was a huge hit. One of my daughters just killed it. She loved it so much. This was added to our seven fish meal. Just to let your audience know that it was very easy to clean the mussels and the cook time was fast. Next time it’s going on the linguine. Thanks again brother.
Hey man. I'm really glad you enjoyed it. Putting it over linguine is great idea for a full meal.
I'm drooling! Thanks Jim!
IVE NEVER MADE MUSSLES BEFORE IM SO EXCITED TO TRY THIS IT LOOKS SO GOOD
Thank you! Would love to hear how they turn out for you!
Drooling right now!
Couple details I might do differently though. Chop garlic top/root before crashing so they really peel easy, and get the germ out to avoid bitterness if the germ is too big. Then start the garlic in a tad more oil, and start it cold. It helps infusing oil with garlic flavor way before garlic starts coloring/burning. But that's just preferences ;)
Your recipe is on my list for coming days! Thanks for sharing it
Those are all good suggestions. Totally agree on the oil. Thanks for the comment!
Brilliant! Simple & easy good recipe
I truly fallow you. Your a good cook for a young guy.
I really like the way you present ! All those details make it all work! Subscriber here!
Thanks and welcome to the channel!
Thanks Jim! WannaBe Italian American... er Dutch... lol... love to cook, I'll try this with my familia! Cheers to you!
Thanks and I hope you enjoy it!
@@SipandFeast Quick question, why not use some anchovy paste in this as well as the clams? Seems like it would work as well here.
Great video! I make mine exactly the same way except I serve it over a pasta dish.
Love all your videos and recipes
Excellent video I enjoyed your video thank you so much!
Thanks very much!
I’m on it jewels. Lol. Making this for dinner with cherry stones,scallops,and some monster shrimp. Great recipe. Simple
Cool video mussels are one of my favorite things to eat
Thanks for being a fan Josh!
Just subscribed cant wait to try this it looks so good.
Thanks for the sub! Hope you enjoy the mussels and would love to hear how they turn out.
I can’t wait to try this at home.
Thanks! Hope you enjoy it!
How did you clean them? Remember mom scrubbing them for about 1/2 hr. Sauce looked good. Be making it soon.
Scrubbing with a nylon brush helps remove grit. Most mussels are purged and cleaned. But some beards (the furry thread like piece) always sneak through. Use a kitchen towel or paper towel to grab on to the beard and pull it out. Simple as that.
Where did you find your salt holder? Love your vids, great stuff.
It's from Wegman's.
What kind of burner stove is that ? Recipe looks good btw 👍🏼
It's an Iwatani butane burner. Thanks for liking the recipe.
Have you made chicken francese yet? Great recipes. Thanks!
Thanks! Here is chicken francese: th-cam.com/video/Zt2LKvhHzyY/w-d-xo.html
Hey #Sip & Feast...Is it ok if I Remove the mussel meat from the shell, put the meat without the shell in the marina sauce as I always do because it's not a mess?
Of course. I would steam the shells to open them up then make your sauce and throw the bare mussels in right at the end.
Can you make mussels possilipo
Love your channel !
Thanks very much for watching my videos!
Will you please make me some Italian dip with toasted bread?
🌻
I enjoy your videos.....
What kind of white wine do you suggest?
Sauvignon blanc or pinot grigio.
❤❤ yunmy
Great! How about you make this again but maybe a tomato butter broth instead
DO you have a cioppino recipe?
I don't. But it's on the list for sure.
@@SipandFeast Thanks! I really enjoy your cooking style.
Can you mix mussels & Class
Absolutely! I do it all the time.
Can u do a recipe on tripe or lambs brains oreganata? My grandmother use to make this when I was child. Love your videos ❤️👍🏻👍🏻
I've had a few people ask for tripe, but it might be a while. I do have a clams:th-cam.com/video/8IlXdu_YrDQ/w-d-xo.html and shrimp oreganata:th-cam.com/video/_HPSvQj4hT8/w-d-xo.html. Thanks for liking the videos!
Why not put the basil in the last 2 mins of cooking time to release a bit of its flavor into the sauce?
You can do that. I just don't recommend putting the herbs in the beginning.
How to make chicken franchise
Hey there. I do have a Chicken Francese video right here: th-cam.com/video/Zt2LKvhHzyY/w-d-xo.html
Do an eggplant caponata recipe
I do have a caponata video up already.
Beauty
Oops - found that chicken francese recipe! Thanks again.
Crabs with sauce over spaghetti, omg
Delicious 😋
Best way to cook an 8 ounce filet mignon
Where’s the tester?
Rose pesto and Asiago mussels
How about crabs in tomato sauce ?
Love that one! I will add it to the list👍
Will use your recipe, but I think you should have used onions.
Red clam sauce please
Red clam sauce with linguine
Hey man! I was just thinking about this one recently. I'll be filming it soon and will get it up as quickly as I can!
Who can afford expensive seafood in this hyperinflationary Obiden economy???