Mussel & Bacon Stew | River Cottage
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- čas přidán 31. 10. 2014
- (PP) Contains product placement. Gill Mellor, head chef at River Cottage goes foraging on the coast of Wales to create a beautiful seafood recipe that you guys can do at home too. Freshly picked mussels, periwinkles and seaweed cooked with local smoked bacon and craft beer all in the great outdoors. Bliss.
Gill was guided by experienced forager Andrew Price around the dramatic Gower Peninsula. If you do the same please make sure you know what you're picking and never take more than you need.
If you love great food cooked with great ingredients then check out the River Cottage CZcams Channel right here: goo.gl/DFjWLv
Gower Brewery | www.gowerbrewery.com/
Dryad Bushcraft | www.dryadbushcraft.co.uk/
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We worked with Visit Wales to bring you this video - Jak na to + styl
I just love the sound of mussels being moved around in a bowl or a pan.
You read my mind! ;)
+StereoJuice what a dreadful existence where your meals come from a microwave
Don't belittle the microwave, it works wonders for preparing vege, even for top-notch cuisine
@@elykpirtsew7280 Uh, no it doesn't
Comforting smell and simmering sound make sure feel like home in the middle of the wood. :)
Next time I am at the ocean I'm gonna forage for bacon and garlic!
How the fuck do you forage for bacon?
Sam's Mafia exactly!!!
I will forage for beer
hineighbor Unfortunately, wild beer bottles like the one he used don't live anywhere near the sea shore. You'll have to travel up in the hills. But it's well worth foraging for beer. The clean air and the high altitude makes them very frothy.
+Sam's Mafia Humour is lost on some people.
Such a nice video with such a lovely atmosphere in the woods and by the sea!
Surf and Turf perfect. Further cooking is near the sea but into the woods, just like that. Simple, easy, fast, tasty and healthy. When I take a vacation I will try...
The absolute best and BIGGEST mussels we've ever had, we foraged down in Cornwall. Some of them were absolute monsters....as long as my hand in their shells! So succulent and super delicious cooked very simply in a splash of a local cider. Mmmm we enjoyed them!
Pork and shellfish of any kind is a top notch combination. Classic sweet and salty 😅
This makes me both dreadfully homesick for the British Isles and inspired to get out into the countryside next time I'm home! Thanks for a lovely video!
Great thing about living down there is that the beaches in Summer are just as good as some of the best beaches around the world.
I added some cream and replaced the seaweed with truffle oil. it was amazing
Woow... This is absolutely magic !!! Love it !!!
That looks so good. It wants to make me want to go foraging to create awesome dishes like these.
I absolutely LOVE mussels. All kinds. This looks sooooo delicious! I bet that broth was very tasty. Wonderful video. Thank you fellas!
So nice! Classic river cottage.
I love the landscape too :D
What a lovely video!
Neat fire tinder! I think I could smell the bacon! Good job. :)
I used to gather and eat mussels and sea snails from the rocks in Tasmania; we eat them here in France from farms so they are clean.
i don't use bacon, and when steamed open add some white wine. You have to be careful as they sometimes are toxic mainly after heavy rain.
Mussels and bacon in one dish. I'm in heaven :)
Loved this recipe
What a great video!
Superb! Amazing recipe looks delicious~
i now want to start foraging. delicious
man vs wild ft bacon and beer.. LOVED IT
That was beautiful to watch
Looks absolutely delicious!
***** dude wtf
daniel mallon your mental
cubesinanutshell lmao
***** wtf
Great video.
Surprised that you guys didn't show how to eat the periwinkles. For anyone thinking of making them: Getting them out of their shells is quite a challenge : use a toothpick or a needle. Most importantly: get rid of the end bit. It's darker than the actual meat and you do not want to eat that!
I've had the fortune to be part of a workshop taught by a French chef now living in the Netherlands. Before, I'd never ever eat (sea)snails, the sheer thought made me cringe, but it's actually really tasty.
Wonderful video,
looks soo gooodd!!
Looks awesome😍😍😍
i never tastet mussels. Looks so amazing
That’s a nice dinner for camping outsdoor
I've made that exact dish in that exact spot.
I'm a mussel phobe.....but this looks yum!
take me with you next time.....looks like fun and sounds delicious
Amazing
Lovely
Loved it :)
Love it
damn this looks good!!
What? Someone cooked with beer and we weren't there!?
Yummy!
hmmm never eaten them like this
did you two get it on? X
Que delicia de receta, tocineta, ajo, cebolla y cerveza para preparar mejillones frescos .
If you're not a forager, what's a good substitute for the seaweed? Or can it be bought in a store? I live in San Francisco btw.
6:04 if you like the reciply
watching this on an empty stomach is torturing...lol
did you share a tent?
heyy..its daniel day lewis cooking....
I missed where you foraged the bacon from…was it next to the mussels?
Are oysters good substitutes?
Add smash your museale too make stoke kev
Video subtitle: Daniel Day-Lewis Goes Mussel-Hunting
What are the laws like regarding camping in woodland and coastal areas around Britain?
There are always some idiots burning down whole woods...
I wish there was frech mussles or periwinkles where i live too...
I will however tke a closer look att the sea here, since there are stilll some things there that might be delicious...'
There are som freshwater mussles around here, but i they certanly not looking exactly apetizing and hawe a disgusting smell... But they are possible still edible.
what is the last little thing added? thanks
+Done Vince It's Pepper Dulse, a seaweed he collected previously in the video at 1:08
He reminds me of whats his name from that mini series about 2nd ww
Can I use apple cider to replace the beer?
I'm not a massive fan of mussels. Could this recipe be done with clams/cockles? (I'm a forager myself so I could get them wild :P)
I made it mussels cockles and razor clams beautiful
Nice to meet you
I always look happily
I take out Japanese food in accord with liquor in an animation, too!
If there is time, please look
What's not to like? All good, just needs crusty bread & a good bottle of dry white wine.
Can someone tell me what muscles taste like, iam afraid to try them because if their texture. Any reviews would be nice.:)
really gooooooooood u should try them, i was afraid 2 but not anymore ;p
dont be, its the best!
Just don't look at their middles.....chew 2/3 swallow.....no real taste, they take on what they cooked in!
Bite your arm and taste the muscles
There's nothing that tastes like them, really. You'll have to just try them yourself. Try putting them over pasta or on a crostini if you're concerned about the texture.
What is the best substitute to make it non-alcoholic?
Vegetable stock?
To get the flavour maybe try find a non-alcoholic beer. Potentially vegetable stock would work.
You will boil away the alcohol so dont worry :)
Actually, you will only boil off about 40% of the alcohol. Just because you boils of the rawness of the alcohol doesn't automatically mean it is completely boiled away. It's a much higher alcohol content though if you only cook it shortly (which this is, since it's a rather quick recipe) than if you cook of some of the alcohol separately before adding to the recipe in question.
Leela Moriarty Ethanol boils at around 78°C. Well assuming the stew boils at 100°C, the alcohol content would be boiled off by the time your stew is boiling.
Hugh you cocked up on the fishing big time, why dont you now see all the bass that is being dumped back dead, get yourself down to brixham
bliax
yukk
Can I kiss you?
Meh. Nice, But I'd personally would rather stick to my raw mussels. The great thing is I could get a good serving of them for less than $10 and shell a few for each meal and it would last me a 2-3 days. I'm glad not many people can handle the taste of raw mussels, otherwise the price would just go up lol
+Tai Ngatokorua wtf are you talking about buddy