It's a Nakiri knife, I do sell them but you should be able to find one in your area, don't purchase an expensive one unless you are into knives or work as a chef
@@chefgarrin Thank you for the quick reply! In the meantime I was able to find one with good reviews for 20€ on Amazon. I'm no profi but I do prefer eating home. Thanks again!
Looks great. But why not remove the shells before putting them in the pan again? If you eat it with pasta for example u don't have to remove the shells after every bite :D
you can definitely add a bit of wine but that dilutes the beautiful flavor of the broth...... add 1/4 cup white wine after sautéing the garlic and reduce it.
The sauce is disgustingly think, shallots Riesling parsley fennel, thats it with crusty bread to soak up the juices as mussels are devoured, yummy imho. Never kill a sweet shell with thick sauce, go light and liquid for the bread, keep all the cooking liquid in bottom of pan for the crusty bread to soak up. 🤷🏼♂️🇨🇦
If they are gaped open before cooking and won't close, they are dead and will polute your dish. Any that aren't open after cooking are also dead and are no good.
Thank you! Looks delicious. Also, what do you call that utensil you used to smash and chop the garlic? I want one!
It's a Nakiri knife, I do sell them but you should be able to find one in your area, don't purchase an expensive one unless you are into knives or work as a chef
@@chefgarrin Thank you for the quick reply! In the meantime I was able to find one with good reviews for 20€ on Amazon. I'm no profi but I do prefer eating home. Thanks again!
Nice presentation , no loud music in background like some show , thank you
Thank you
Mussels are getting good here now moon is full. Will definitely give this a try!. I like them right from the bay to pot and cooked in sea water.
Looks delicious,one of my favorite..
I have to make this tomorrow. Looks so yummy.
Please let me know how it turns out for you.
Sauce looks great real thick!
Those look absolutely delicious ... I would add maybe a bit of coconut milk ...
Coconut Cream... AROY-D brand
Thank you so much 😊😊😊😊😊😊😊😊😊 jocina kujna
My pleasure
This is soooooooo good. Thank you for the recipe.
Wow, tried it, still can't speak, very spicy, but sooo delicious 👍👍👍👍👍👍👍👍👍👍👍
Looks bomb
Thank you
Looks great.
But why not remove the shells before putting them in the pan again? If you eat it with pasta for example u don't have to remove the shells after every bite :D
You are legit my friend
not enough sauce !! Could do with a bit of white wine
you can definitely add a bit of wine but that dilutes the beautiful flavor of the broth...... add 1/4 cup white wine after sautéing the garlic and reduce it.
How do you know if mussels is well cooked or not ?
Once it open up.. means well cook
Why ingrediants not written on the description video ? I Guess with added white win would be great
Just missing the wine - my thoughts exactly!
@@stueyapstuey4235 😉👌
Thank you .
Nice stay connected
Thank-you
I myt do it with out the shells
Noooooo you have to keep the shells you can scoop up that delicious looking sauce like little spoons
@@sophiajevon1223 nah would be good without shells aswel
Delish!
Thank you
Are they supposed to be dry?
The sauce is disgustingly think, shallots Riesling parsley fennel, thats it with crusty bread to soak up the juices as mussels are devoured, yummy imho. Never kill a sweet shell with thick sauce, go light and liquid for the bread, keep all the cooking liquid in bottom of pan for the crusty bread to soak up. 🤷🏼♂️🇨🇦
❤️
why din't you discard the mussles that were open ? You just show that you have used them while cooking
If they are gaped open before cooking and won't close, they are dead and will polute your dish. Any that aren't open after cooking are also dead and are no good.
👍👍👍
this man likes to show off and he losing some of his mussels 🤨😂😂😂
Canola oil????😲 No!
nope to both ingredients and executions
Show me your method