I love mussels!😋 As a matter of fact...my grandmother's maiden name is Cozzi! No joke! So looking forward to your recipe!!! Thanks Joe. ❤ Juliette in NY 😊
Love you Americano Italian cooks from NY. Outstanding Italian cook up and great background music. The meal looked great and Wow your remind me of our family cooking and enjoying ourselves. We are privileged to gather seafood off the rocks or the ocean and then straight into the pot. May be not easy in big cities.... hope you enjoyed your meal....
Made these last night and they were awesome! The only change I made was I added 1 small shallot to my onion and garlic mix and squeezed half a lemon minus the seeds into the mix at the same time I added the wine. I screwed up by only making 2 pieces of the bread . . . should have made the whole loaf to eat along side! Thanks Joe - PS - could you please make Eggplant Parm for us . . . one of my very favorites!
I would also use basil and oregano, never thought to add rosemary, but I sure will. Love any and all seafoods, but hands down mussels are my favorite. I could eat an Italian Christmas Eve dinner every day of my life, no joke. Thanks for delicious upload...
Yip I can eat them every week. The Italians really know how to cook their mussels. My Aunty loves them and when she returns to NZ, which isnt often, its something she loves to eat. When we were kids we were bought up on them and eels and mutton birds etc. We ate them on the beach on the hot plate and in mum’s kitchen and now in my kitchen. Reka rawa atu ... Sweet as...
Thank you for sharing this. I've not tried muscles yet, but after watching this I'm going to! Next time I'm at the sea. I'm kinda afraid to try them living inland as I do. Those look amazing!
Parsley, Onions, Garlic, Tyme, Rosemary... Ehi... Its is mussels you have to taste... If you are Italian and you want to experience the flavor of the sea, not the flavor of spices, just a pinch of Parsley and two minced cloves of garlic are needed. If you love to, you can put a sprinkle of black pepper while serving the dish. And please... If you use pure extra-virgin olive oil with mussels, don't add butter. You must choose in the start between butter and make a French dish, or use Olive Oil and go for the Italian cuisine... 🤔
I know you wrote this a couple of years ago, but I've seen it substituted with cider vinegar (which is as alcoholic as an apple). But then again, seeing as you use olive oil, butter, and so many spices, I think you can easily skip the wine part, and use broth instead.
Joe, you're my favorite go-to for Italian recipes on TH-cam. You rock.
Is simply delicious!
Thank you
Why do people like to insult others!
Thanks, Joe. Glad I stopped by. I'm definitely going to try this. Quite possibly tomorrow. Ciao.
I love mussels!😋 As a matter of fact...my grandmother's maiden name is Cozzi! No joke!
So looking forward to your recipe!!! Thanks Joe. ❤ Juliette in NY 😊
Oh Joe..you're killing me..my mouth is watering
Authentic Italian cooking, reminds me of the Almafi coast eating fresh caught Al fresco...Che bouno, e grazie professore!
Love you my cooking btother!!! I could watch this video over and over again
Thanks Joe Another great Recipe looks beautiful keep the great Italian recipe coming looking forward to the next one, ….. great music
More to come!
Love you Americano Italian cooks from NY. Outstanding Italian cook up and great background music. The meal looked great and Wow your remind me of our family cooking and enjoying ourselves. We are privileged to gather seafood off the rocks or the ocean and then straight into the pot. May be not easy in big cities.... hope you enjoyed your meal....
In quarantine I am going to try this dish this week.
You make me starving.... LIKED!
Now I have cravings for mussels just by watching this video lol...going get some mussels today and that crunchy bread. Yumm😊
Loved this recipe. I did add shallot vs onion, extra butter and some heavy cream. So yummy. Thank you for this recipe!!!!
Making this tomorrow. Adding heavy cream shallot and tomatoes... linguine with evo, parmigiano reggiano ... juice over.
I use the Creme Fraiche to finalize the sauce
Made these last night and they were awesome! The only change I made was I added 1 small shallot to my onion and garlic mix and squeezed half a lemon minus the seeds into the mix at the same time I added the wine. I screwed up by only making 2 pieces of the bread . . . should have made the whole loaf to eat along side! Thanks Joe -
PS - could you please make Eggplant Parm for us . . . one of my very favorites!
THANKS JOE GREAT RECIPE, THANK YOU LOVE THE MUSIC.
Loved it!!!! Beautiful! Thank you for posting!
Geez my mouth was watering when you were making the bread in anticipation of the mussels and bread....
nero952 Mine always is watering during the videos, lol. Joe
I tried your recipe, and cooked for my family. It tasted great.. learning to cook during this shutdown..
Happy to hear that!
Self prasise is no recommendation yap yap yap
Joe, you're always on the Money ... made these for a date , let's just say I owe you one.
Me and my mom just had mussels garlic butter oil basil curry spice And salad
Thanks man greetings from Brasil
How much garlic do I need?
Italians: yes
1 of my favorite meals
Looks lovely!!
Trying this tomorrow. Thanks so much!
I would also use basil and oregano, never thought to add rosemary, but I sure will. Love any and all seafoods, but hands down mussels are my favorite. I could eat an Italian Christmas Eve dinner every day of my life, no joke. Thanks for delicious upload...
Yip I can eat them every week. The Italians really know how to cook their mussels. My Aunty loves them and when she returns to NZ, which isnt often, its something she loves to eat. When we were kids we were bought up on them and eels and mutton birds etc. We ate them on the beach on the hot plate and in mum’s kitchen and now in my kitchen. Reka rawa atu ... Sweet as...
Oregano is needed if you make pizzaiola mussels (oregano, olive oil, raw tomato sauce and some cloves of garlic)... 🤔
Thank you for sharing this. I've not tried muscles yet, but after watching this I'm going to! Next time I'm at the sea. I'm kinda afraid to try them living inland as I do. Those look amazing!
looks yummy, I'll make it
Thank you
Joe, very well done video. Sound is good, resolution is good. That's my next mussells recipe.
Japanese version is with everything mentioned but use sake instead.
Can be done with most any other shell.
Love ur channel
Joe Great video.
GREAT job Joe.
You are a fabulous cook so delicious
This looks delicious
wOW! it's sooo Delicious Joe.! muahhh
Oh looks good!!! I'm trying it.
Amazing!
Thanks!
That looked amazing!
Tat Macey Thank you for watching, Joe.
How do you clean and inspect for dead mussels?
are they already cooked frozen variety or fresh ones .We get frozen and cooked. so do we have to which is not open
Grazie mille Joe..you rock..I prepared this recipie for myself..It was amazing!! I stick arond for morr amzing recipies..
What kind of wine are you using?
Parsley, Onions, Garlic, Tyme, Rosemary... Ehi... Its is mussels you have to taste... If you are Italian and you want to experience the flavor of the sea, not the flavor of spices, just a pinch of Parsley and two minced cloves of garlic are needed.
If you love to, you can put a sprinkle of black pepper while serving the dish.
And please... If you use pure extra-virgin olive oil with mussels, don't add butter.
You must choose in the start between butter and make a French dish, or use Olive Oil and go for the Italian cuisine... 🤔
Very good recipe
I love your cooking, but I like the written recipes
Well I am going to make your day. Go to my website at www.cookingitalianwithjoe.com. All my recipes are there for you!!! Enjoy. Ciao Joe
Can you use pecorino for cheese?
Joe, is it possible to substitute the wine with vinegar? Or you got any other suggestion, preferably
non alcoholic...
@@thatguy8959 hahaha!!!!!
I know you wrote this a couple of years ago, but I've seen it substituted with cider vinegar (which is as alcoholic as an apple). But then again, seeing as you use olive oil, butter, and so many spices, I think you can easily skip the wine part, and use broth instead.
@@thatguy8959 all the of alcohol is not going to burn off in 10 minutes. For a truly non alcoholic dish you would have to skip it
Hi Joe I don't drink so can you help me with the source but without win please looking forward to your answer
Sure, add some fish stock.
Where's your recipes at on these shows?
A little bit milder but a deeper taste garlic?🤔
The “beard” isn’t seaweed 🙄 that’s byssus threads they use to attach to surfaces.
Regardless you must tear them off. Most cooks do refer to them as beards.
Nice music!
Good! No dislikes.
When did Tony Danza stop kicking field goals?
should have had the wine reduce for 10 minutes
"That's fantyastic!"
This is not good. Can`t get some, from here. But just made a big pot Marinara. Safe now.
Always trust a wooden spoon Chef!
Joey, don't lick your fingers on camera 🤣
It’s sounds like a music from old Italian porn film lol 😂
Hi! just a pronunciation problem otherwise love your vids. its cozze' you spelled it wright pronounced wrong its cozze' the Italian E
No offense but the way you talk I feel like you are using Dip (tobb). What kind? :P
I wish I never learnt the Italian word for mussels. "Cozze" sounds like my native language's word for vomit...
learned
WapAdago.... you don't use cheese on seafood dishes,stupido!
Shut you face!! You do you, and let others do theirs!!! 😡
Joe, turn off the music.
Get on with it, for Christs sake.
to much talking
castle women well thank you for your kind thoughtful and supportive comments. Best to you and sending some Italian love your way. Ciao Joe
@@Cookingitalianwithjoe It's constructive to accept feedback.
Looks yum