I just made this literally five minutes ago, the full version, and it was absolutely incredible. I might substitute or simply add a small amount of tarragon next time. The saffron veloute was impeccable. Thank you for the lesson. I would add a few simple notes. First, it is wise to purge the mussels before hand. Place them in a mixture of 3 cups of filtered water with 1/4 cup kosher salt fully mixed. Let them sit for at least 30 minutes to allow them to purge any sand within them. Mine were quite fine and most would not notice, but there was a small amount of very fine grit in the dish. I purged them for 15 minutes….go longer. Second, keep a firm eye on them in the broiler. I did and all was perfect. But a minute can be a long time. Lastly whatever you do, do not eat these with a less than dry lovely wine. I employed Picpoul De Pinet from France and it paired wonderfully. Cheers
I first had a taste of this dish at a Paris restaurant, Chez Marius and Jeanette, on the Place d'Alma, sixty years ago. What they prepared was a variant of sole meuniere, where the cooked sole was removed from the pan and a similar sauce was prepared with finely chopped shallots, saffron, cream, to yield a silky sauce filled with tiny seafood - shrimps, mussels, clams, cockles, etc.. The moment this video clip started, I could see where it was headed (as moules mariniere is still one of my favourite dishes)but I could already see and savour the many splendours of Sole Meuniere 'Marius et Jeannette'!
My favourite mussel dish is fairly similar, but using dry cider , thyme and cream, then finished with a very strong cheddar, bread crumb and lemon crust under the grill.
I made this last night. I used curry, because I didn’t have enough saffron. My husband does not like mussels,but loved this version. It was absolutely delicious.
Simple and well presented as always! When I'm entertaining with mussels, I detach the foot and return it to the shell. It's just easier for my guests. I think fiddling with food is my job, not my guests! 😉
Try NZ green tipped mussels if you get the chance, by far the best tasting mussel, much sweeter and less intense than normal black mussels. Taste a bit like lobster.
Those mussels are HUGE! Dude I lived in Washington state for decades, and the local mussels were much smaller. I prefer mussels to clams and even to oysters, in some cases. So simple to cook, in minutes. Vancouver BC also has excellent fresh mussels and small sweet oysters. So lovely. So fresh!
If you don’t have a great broiler, you can always use a blow torch once you put the sauce on top of the muscles. I’ve made this for years I love this dish. Great video❤️
Lovely. Mussels always puts me in mind of eating them on the beach after cooking them on a wooden board under a quick fire of hay or pine needles. Very rustic. Though I like your recipe for the start of a romantic meal.🦪🦪🦪
Thank you Chef Stephane, I can't wait to try this. I have already made your Moules Mariniere and Broiled Mussels in Herb Butter, I have no doubt this will be delicious as well.
I didn't want to use up the last of my precious saffron. Since there is one person my household that objects to curry, I only used a tiny bit, I did add in some turmeric to give it that nice shade of yellow. I reduced the wine/clam stock quite a bit, so it made a rich velouté sauce. 8 lbs of PEI mussels, a baguette of fresh bread, and a couple bottles of decent French Chablis made for an excellent Sunday brunch for the four of us. We finished them all.
My friend, what a gratedish! Simple and classy! I am going to try a variation using shrimp (which are simpler to find here) with bisque veloute. Since there are no shells, maybe a blini will do The trick. Congrats! Great work!
And there's no way you could have watched a 15 minutes video in its entirety that has been posted a minute ago. What if he says he likes Putin at the end of the video? You'd look like a fool.
@@cuewizchris I think instead of writing such a long message you'd better watch a new video, maybe in the end he will really say something about Putin)
Technical question: I am confused, I thought a classic veloute was sauce made with stock and roux, unlike a béchamel which is roux and cream. In this case you have used a reduction method with cream added, and also egg as a binder. Please expound on this and help me understand the technical explanation. Merci.
I think, IMHO, that once you have a velouté you can build on it however you like. You want to get this sauce thick enough, so reduction, cream and egg yolk help. This is not really a stock, just the cooking juices (more or less flavored white wine), so it doesn't have the collagen that causes a stock to thicken by reduction alone. As Stephane says, it's still kind of messy. And I hope he will answer your question, but I couldn't resist the opportunity to try.
@@wastrelway3226 Thank you, I appreciate the insight and time you took to respond. At 00:07:10 he does add the flour and butter to create a roux. It was the additional reduction, and later thickening with egg and cream that I am confused on. My understanding of technique is that reduction is more of modern nouvelle cuisine approach, the egg as a binder was very unexpected too. However, why the egg, if you have a roux; why the reduction, if you have a roux; why the cream, if it is a sauce volute. In the end, I care not one wit for technique, because if it tastes good, who cares what technique one used to make it good.
This is actually a sauce Normande, which begins with a velouté. He made a velouté with mussel stock and roux, then added the cream and egg to make it sauce Normande.
so in a nutshell this sauce is using say "the technical aspect of making a veloute" . so here as mentioned below the cooking juices are the same as a stock and in fact what you are making is a simple mussel fumet (which you use as replacement for the classic stock). the amount of roux used here is less then what would be used in a standard veloute which is something you can do when making such a sauce if you want it thinner. the result is a consistency that is not as thick, but doing this makes the sauce not as heavy on flour. After that I am using a reduction just to adjust the consistency. for the rest in French cooking, a veloute often use egg yolks with cream as a binder. there is usually too an addition of lemon juice and a touch of butter towards the end if needed. hope it helps 👍
Roux in most applications is always one to one if it’s a pound flour it’s a pound of butter if it’s a tablespoon of butter to tablespoons of flour as long as you spend the time to cook it out, allowing the sauce to simmer and reduce will add to the smoothness….. addition of cream… reduce again…
I just wish I could be cooking with mussels that large. Here in Florida they are half that size and so far only good for the paella I make. But when it comes to this recipe, if I could I would.
Merci pour vos merveilleuses recettes. Pourriez-vous s'il vous plaît ne pas baisser le ton de votre voix en fin de phrase ? Vous le faites lorsque vous parlez vite et cela devient inaudible. Merci
This recipe is a very attractive variation from the usual mussels. Questions: What can you use other than saffron or curry powder? As you say, saffron is expensive, and some people don't like a curry flavor. Could you get that yellow color with a little turmeric instead of curry powder? And then what could you use as well for more flavor? Amchoor? A tiny amount of cayenne or chili powder? I think the yellow looks good on the mussels and I would not want something green, for instance, but I can't really imagine what spices are appropriate -- other than saffron. Another question: could you use a kitchen blowtorch instead of the broiler?
Well since the saffron is there to jus enhance the colouring i would just skip that part entirely as it wouldnt take away from the dish. Unless the bland yellowish colour is really off-putting. To me it is not in the slightest. I also dislike curry, to owerpowering and intense.
Everything the same, save the saffron, add a bit of Pernod at the end. Or, shell the mussels, make twice the sause, serve mussels and sause over tagliatelle with fresh bread to mop up sause.
That is just *too much* saffron! Just take a quarter of that amount, mix it with a pinch of table salt and grind it with a mortar and pestle. The resulting fine powder will add more flavor to the liquor and far more color than what you had. It's also light on your pocket.
why don't you MAKE Sausage YOU CANNOT FIND ANY FRENCH SAUSAGE MAKING , PORK SMOKING /PRESERVING ,OR MAKING BACON no where on youtube and nor on google search
except that you ruined $18 of saffron by mixing it with mussel juices, this looks like a tasty dish. there are so many other ways to use saffron but this isn't one of them
I just made this literally five minutes ago, the full version, and it was absolutely incredible. I might substitute or simply add a small amount of tarragon next time. The saffron veloute was impeccable. Thank you for the lesson. I would add a few simple notes. First, it is wise to purge the mussels before hand. Place them in a mixture of 3 cups of filtered water with 1/4 cup kosher salt fully mixed. Let them sit for at least 30 minutes to allow them to purge any sand within them. Mine were quite fine and most would not notice, but there was a small amount of very fine grit in the dish. I purged them for 15 minutes….go longer. Second, keep a firm eye on them in the broiler. I did and all was perfect. But a minute can be a long time. Lastly whatever you do, do not eat these with a less than dry lovely wine. I employed Picpoul De Pinet from France and it paired wonderfully. Cheers
You've just saved me for mothering Sunday, I promised my mother something special and ive run out of ideas till now, thank you 👍👏👏👏
great hope your mm will like it 👍
How did it turn out?
Ooooh! That looks super yummy!
Made this this week. Absolutely amazing recipe. Thanks for sharing.
Thank you V much ! your sharing is very clear, easy to learn & great presentations !
I love mussels and this will be my next preparation.
Monsieur this looks so heavenly I will spend half an hour just looking at it.
I first had a taste of this dish at a Paris restaurant, Chez Marius and Jeanette, on the Place d'Alma, sixty years ago. What they prepared was a variant of sole meuniere, where the cooked sole was removed from the pan and a similar sauce was prepared with finely chopped shallots, saffron, cream, to yield a silky sauce filled with tiny seafood - shrimps, mussels, clams, cockles, etc.. The moment this video clip started, I could see where it was headed (as moules mariniere is still one of my favourite dishes)but I could already see and savour the many splendours of Sole Meuniere 'Marius et Jeannette'!
My favourite mussel dish is fairly similar, but using dry cider , thyme and cream, then finished with a very strong cheddar, bread crumb and lemon crust under the grill.
You should try it with grated parmesan cheese!
We ❤️ you. Great video!!!
Going to try this !!
I made this last night. I used curry, because I didn’t have enough saffron. My husband does not like mussels,but loved this version. It was absolutely delicious.
Sehr lecker. Nachkochen.
Simple and well presented as always! When I'm entertaining with mussels, I detach the foot and return it to the shell. It's just easier for my guests. I think fiddling with food is my job, not my guests! 😉
I think it's fun to save your first shell as a utensil!
Simple et magnifique.
Which wine do you like to have with mussles?
L'eclade et aussi très bon
A delicious and delightful snack .
it is really something to try
It’s mouth watering
Loved the recipe! 🖤✨
The mussels with this tasty rich of flavors sauce are incredible! The presentation is perfect! 😍
thanks a lot
Great looking mussel dish. Cheers, Stephane!
pleasure
Pure decadence! I’ve had this dish in a Paris bistro before and it is truly divine!
It really is!
Thank you for the recipe! 🥰
Excellent video. I can almost taste the velvety sauce … I will definitely make this for mon cher
Vive la cuisine francaise!
Try NZ green tipped mussels if you get the chance, by far the best tasting mussel, much sweeter and less intense than normal black mussels. Taste a bit like lobster.
So delicious.
it is really tasty
Thank you for this recipe, and I love the presentation. Merci beaucoup 👍
Thank you! 😃
Hey chef, love all your posts. I you have time, would you please post your recipes every day? Love it! Merci beaucoup!
I just cooked mussels in wine yesterday, now I'll have to use this recipe over the weekend.
Look great!
*Salut Stéphane! J'aime beaucoup cette recette 👍👍. C'est un plat plus raffiné que l'ordinaire. Merci de nous l'avoir partagée!* 🇺🇸🗽
Merci c'est vraiment un plat unique
My god! I am so gonna make this, yummy!!!!
Those mussels are HUGE! Dude I lived in Washington state for decades, and the local mussels were much smaller. I prefer mussels to clams and even to oysters, in some cases. So simple to cook, in minutes. Vancouver BC also has excellent fresh mussels and small sweet oysters. So lovely. So fresh!
You trade the mediocre mussels for razor clams, the king of all clams
Awesome 😎
Any tips to keep the muscles hot while making the sauce without over cooking them?
Can you do Canelé de Bordeaux please?
Had my first Mouclade in Royan in Summer 1985. Very memorable dish.
I love how a simple mussel dish can still be going around its great
Delicieux Stephane.
Merçi.
I ate moule marinière at la Rochelle a couple of years ago.
Second comment
Ur videos are great my friend
If you don’t have a great broiler, you can always use a blow torch once you put the sauce on top of the muscles.
I’ve made this for years I love this dish. Great video❤️
Lovely. Mussels always puts me in mind of eating them on the beach after cooking them on a wooden board under a quick fire of hay or pine needles. Very rustic. Though I like your recipe for the start of a romantic meal.🦪🦪🦪
I loved it
Thank you Chef Stephane, I can't wait to try this. I have already made your Moules Mariniere and Broiled Mussels in Herb Butter, I have no doubt this will be delicious as well.
That is next level t is really a special dish
I didn't want to use up the last of my precious saffron. Since there is one person my household that objects to curry, I only used a tiny bit, I did add in some turmeric to give it that nice shade of yellow. I reduced the wine/clam stock quite a bit, so it made a rich velouté sauce. 8 lbs of PEI mussels, a baguette of fresh bread, and a couple bottles of decent French Chablis made for an excellent Sunday brunch for the four of us. We finished them all.
Oh my my 🎉 sleeping time now for me but feeling eating something after this cooking video 😂
My friend, what a gratedish! Simple and classy! I am going to try a variation using shrimp (which are simpler to find here) with bisque veloute. Since there are no shells, maybe a blini will do The trick.
Congrats! Great work!
there are always ways to improvise😀
I once had mussels with Polonaise sauce years ago , can you do a video on how to make that!
J’habite à côté Larochelle !
How long can you leave the muscles cold for? Just thinking about having it prepped and heating up sauce before serving.
Would it be ok to separate the mussel from the shell and place it in the shell part that doesn’t have the abductor muscle?
Very nice!
🙂👍
Im first, thank you for the video!💕
And there's no way you could have watched a 15 minutes video in its entirety that has been posted a minute ago. What if he says he likes Putin at the end of the video? You'd look like a fool.
@@cuewizchris I think instead of writing such a long message you'd better watch a new video, maybe in the end he will really say something about Putin)
I know this as moules poulette . A different region of France or is it because I'm from Canada? Either version? Delicious.
Technical question: I am confused, I thought a classic veloute was sauce made with stock and roux, unlike a béchamel which is roux and cream. In this case you have used a reduction method with cream added, and also egg as a binder. Please expound on this and help me understand the technical explanation. Merci.
I think, IMHO, that once you have a velouté you can build on it however you like. You want to get this sauce thick enough, so reduction, cream and egg yolk help. This is not really a stock, just the cooking juices (more or less flavored white wine), so it doesn't have the collagen that causes a stock to thicken by reduction alone. As Stephane says, it's still kind of messy. And I hope he will answer your question, but I couldn't resist the opportunity to try.
@@wastrelway3226 Thank you, I appreciate the insight and time you took to respond. At 00:07:10 he does add the flour and butter to create a roux. It was the additional reduction, and later thickening with egg and cream that I am confused on. My understanding of technique is that reduction is more of modern nouvelle cuisine approach, the egg as a binder was very unexpected too. However, why the egg, if you have a roux; why the reduction, if you have a roux; why the cream, if it is a sauce volute. In the end, I care not one wit for technique, because if it tastes good, who cares what technique one used to make it good.
This is actually a sauce Normande, which begins with a velouté. He made a velouté with mussel stock and roux, then added the cream and egg to make it sauce Normande.
so in a nutshell this sauce is using say "the technical aspect of making a veloute" . so here as mentioned below the cooking juices are the same as a stock and in fact what you are making is a simple mussel fumet (which you use as replacement for the classic stock). the amount of roux used here is less then what would be used in a standard veloute which is something you can do when making such a sauce if you want it thinner. the result is a consistency that is not as thick, but doing this makes the sauce not as heavy on flour. After that I am using a reduction just to adjust the consistency. for the rest in French cooking, a veloute often use egg yolks with cream as a binder. there is usually too an addition of lemon juice and a touch of butter towards the end if needed. hope it helps 👍
@@void.reality Merci, maintenant c'est clair.
I ADORE READING
Try the "Eclade de moules'" it s even better !!!!
YUM!!
Not a big mussels fan..but I'll gladly watch you make them 😁😍
Roux in most applications is always one to one if it’s a pound flour it’s a pound of butter if it’s a tablespoon of butter to tablespoons of flour as long as you spend the time to cook it out, allowing the sauce to simmer and reduce will add to the smoothness….. addition of cream… reduce again…
I just wish I could be cooking with mussels that large. Here in Florida they are half that size and so far only good for the paella I make. But when it comes to this recipe, if I could I would.
Remember, ONLY eat the mussels that open! A fabulous dish….dont forget the crusty bread for soaking up the juices! Bon appetite! ❤
Can I use garam masala instead of saffron, and coriander leaves (cilantro) instead of parley?
Not if you want to make a "traditional" Mouclade !
Best mussels are from Charron b.t.w
Lievre a la Royale?
Merci pour vos merveilleuses recettes. Pourriez-vous s'il vous plaît ne pas baisser le ton de votre voix en fin de phrase ? Vous le faites lorsque vous parlez vite et cela devient inaudible. Merci
Do you add 150 ml of wine in the video? It barely covers the bottom of the pot
Oléron ?
How many paper person
Wow! New sub here! I recently made Drunken Mussels on my page too and *your dish looks amazing!* Hope to stay connected! 😀
I notice that you usually allow your roux to cool before using it in the dish. Why do you do that?
Prevents lumpiness.
Where do you find the Batshit? Is that a common French Ingredient?
Magnificent recipe, accent lol
🍽
why not use a meat basting device to pour the liquid into the shells. A giant syringe really. super recipe.
Hello Stephen kitchen KING how are you?? ☺️
Look at the size of the mussels !!
❤️
Je suis triste, I don't like most shell fish. :( But this looks like it would be fantastic.
AWS ...
This recipe is a very attractive variation from the usual mussels.
Questions: What can you use other than saffron or curry powder? As you say, saffron is expensive, and some people don't like a curry flavor. Could you get that yellow color with a little turmeric instead of curry powder? And then what could you use as well for more flavor? Amchoor? A tiny amount of cayenne or chili powder? I think the yellow looks good on the mussels and I would not want something green, for instance, but I can't really imagine what spices are appropriate -- other than saffron.
Another question: could you use a kitchen blowtorch instead of the broiler?
Well since the saffron is there to jus enhance the colouring i would just skip that part entirely as it wouldnt take away from the dish. Unless the bland yellowish colour is really off-putting. To me it is not in the slightest. I also dislike curry, to owerpowering and intense.
The saffron is not there just for the color it had an amazing amount of flavor
Everything the same, save the saffron, add a bit of Pernod at the end. Or, shell the mussels, make twice the sause, serve mussels and sause over tagliatelle with fresh bread to mop up sause.
Γιιη
Salut tonton ! Je t’ai envoyé un message sur Messenger ! On débarque !! Ah ah bisous 😗
That is just *too much* saffron! Just take a quarter of that amount, mix it with a pinch of table salt and grind it with a mortar and pestle. The resulting fine powder will add more flavor to the liquor and far more color than what you had. It's also light on your pocket.
That's a great idea! Thanks!
I just don't trust myself to just barely cook them because of parasites 😭 guess I'll only eat them in a michelin chefs restaurant.
Can I tenderize my mussels by smashing them with a hammer?
why don't you MAKE Sausage YOU CANNOT FIND ANY FRENCH SAUSAGE MAKING , PORK SMOKING /PRESERVING ,OR MAKING BACON no where on youtube and nor on google search
talk less
FAKE CHEF!!!
Why don't you make your own video, & show us how to make it?🤔
Someone sounds jealous.
except that you ruined $18 of saffron by mixing it with mussel juices, this looks like a tasty dish. there are so many other ways to use saffron but this isn't one of them