I Ate This EVERY DAY for TWO Years
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- čas přidán 19. 06. 2024
- This quick and easy-to-make Mussels Recipe uses fresh steamed mussels cooked in a roasted shallot and garlic white wine broth. It is served with toasty bread for the perfect appetizer. You will love the delicious garlicky flavors in the mussels.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/mussels-r...
→ Ingredients
• 2 tablespoons olive oil
• 1 peeled small diced shallot
• 6 finely minced garlic cloves
• 1 pound cleaned debearded mussels
• 1 cup dry white wine
• 1 cup chicken stock
• 3 tablespoons unsalted butter
• 2 teaspoons finely minced fresh thyme
• 2 tablespoons finely minced fresh parsley
• coarse salt and fresh cracked pepper to taste
• sliced toasted bread
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together! - Jak na to + styl
My dad fed this to us kids when i was about 6 years old. 50+ years later i still love it!
This is why I love CZcams. So much to learn on any subject. Thank you for sharing.
You forgot one thing which I personally think is important as well. And that is discarding any mussels that havent opened after you steamed them. Because if they are still closed, they were likely dead already but in a closed position (which makes it easy to assume that it was alive when steaming them). Also just a tip for anyone who wants to make mussels is to never take any chances. If you are iffy about the mussels and something feels, looks, tastes or smells off, dont take your chances with it. Food poisoning is never worth it, and its better to throw out a couple more mussels, than to risk food poisoning.
I'm pretty sure this was shown to be a myth. IIRC, mussels that stay closed arent any more likely to be dead than those that stay open.
But definitely use your sense of smell/taste!
@@samkwak2198 I personally don't trust it to be a myth (though it might be), because I noticed a pattern where whenever I buy a batch of mussels where the quality is poor (has been laying around for a few days, and very often in the summer in general), the ratio of bad mussels (that won't close) tends to increase, and the same thing tends to happen with closed mussels (an increase in the number). Generally I don't take my chances when it comes to mussels, as it's never worth it to get sick.
Thank you! The knowledge and recipe are a win win! You rock!!! 🙌🏾👌🏾
My pleasure! Thanks for watching!
My aunt made mussels once when i was 6 or 7 and i remember it to this day...she used butter, beer, and garlic to steam them. It was amazing. We had it a few times after that but i definitely need to request it again this Christmas 😎
As a Belgian chef for over 20 years, i've seen my way more then usual fair share of mussels, i really like the recipe, however i do ask u to try to lose the chicken stock and instead add a spoon of rouille and when u just about to serve them add a hand of fresh breadcrumbs or panko, the juice will be soaked up by the crumbs, add a toss or 3, and all the juicecrumbs will be inside the mussels.
No criticism whatsoever every preperation is unique and thats what make the profession so pure, just some advice from chef to chef.
I’m a decent home cook but had to look up rouille. Looks like it would be a great addition. He probably recommends the chicken stock because it’s more easily accessible and widely known to us simple folk. I think I’ll try your panko tip too. Thanks!
Your sounds fantastic, I’m simply re-creating a recipe we used to make at a restaurant I worked at 20 years ago. I loved it, I still enjoy it and wanted to share it is all.
@@ChefBillyParisi by all means do, heck i'll even try out the recipe when mussels are in season here, ive never tried chickenstock, but i sure will !!
@@60Airflyte hence i was refering as every preperation is pure and has his charm, thats the beauty of the profession, every chef add something to something they learned somewhere in their journey of beeing a cook, sometimes it doesn't work out, but mostly it does, just becouse u have that "fingerspitzengefühl" as i call it, u should google it, its basically a feeling u have as a cook something will fall in place becouse u feel it will, and tbh, it usually does.
I am also a bit puzzled by the chicken stock - won’t that overpower the mussels stock (which you soak up with more bread…)? I normally use some cream instead when making mussels in garlic sauce, but will try it out of course…
THIS! This is my favorite meal! Actually anything with mussels I am in! I make a great mussels marinara, or garlic mussels or...well any mussels anyway....Now I know what I'll be buying at the fresh market today! MMM
Bruh two pounds of mussels serves one. Let's be realistic
Gosh regret I didn’t get it in the seafood market today! Next weekend meal! ❤ Thank you!
They look delicious, and beautifully prepared too, Chef. My only quibble is: you gotta add a small pinch or two of red pepper flakes when toasting the shallots & garlic. Adds another layer of flavor. Oh, and if you want to get even fancier, deglaze with wine and a splash of Pernod (or ouzo). Heaven!
I have frozen extra mussels. They are ever so slightly different than fresh, but they work just fine. Super recipe!! BTW, box of wine is really fine for cooking. Especially if you use a Chardonnay. You still get the benefits of the wine in the dish. One of the brands even makes what's called "Buttery Chardonnay". It's actually quite drinkable too.
It’s the educational bits in every step for me!
Thanks for watching!
its my first video that i watched and i instantly subscribed ! love the educational bits
Wow looks amazing
2 years? Jeez we should call you the "Mussle Slayer" 😊😛
I used to work in a mussel packing plant when I lived on PEI, it always takes my by surprise when I hear how far the mussels are sent out.
Amazing. Gotta try this next week
Absolutely love me some mussels.
Oh yeah! Same.
used to add peppercorns during the oil process and pull them out and add crushed red pepper flakes near the finish
I haven't had mussels since my husband got his dentures, and a while before that as well. Yum. I will plan on getting some soon (and sort of hope he finds it difficult to eat them).
Loved this !!! Billy,Thank You!!!!
Thanks for watching!
@@ChefBillyParisi Always!
I remember going out and digging up muscles with my Grandfather and my great aunt on a family trip to Moncton - the idea of the texture creeped me out at first but after tasting my first muscle I was hooked!
In NZ we are spoiled to be able to get green lipped mussels nearly any large supermarket for a great price! Delicious!
That looks absolutely killer. And it reminds me it is time to make a bunch of stock. Subscribed!
Thank you so kindly!!
As soon as you said "Chef Humphrey", I guessed you went to SCI. Glenn was my favorite Chef instructor there. The pastry Chef was hilarious too, but I don't recall his name (1994). Excellent recipe, reminiscent of what we served at Mon Ami Gabi. Keep on rocking Chef!!
Outstanding! I love your channel!
Many thanks!
Olive oil, garlic, cherry tomato’s, flat parsley, mussels, some dried chilli’s, blushing off with white wine. Damn..
These are my fave dish. Thanks Chef ❤
My pleasure! Thanks for watching!
There is a recipe here in the philippines where you make a soup out of it with lemon grass. It is super fragrant, sweet and very delicious
Nice
I think using hot/boiled chicken broth will yield a better texture, as the wine is already cold and you are adding them together, you are essentially slow cooking the mussels. For tangy texture I think you want high heat and the steam will cook the mussels faster and even. I always use glass lid for mussels as for us average person it is better to be able to kill the heat once the mussels opens.
Separate the shell halves, use the shell with the mussel attached as a spoon to scoop the broth, slurp, eat, and repeat. Tilt the bowl to reach the broth if necessary. That's how you eat mussels.
Any confit is something cooked slowly in fat, but not fried. Duck Leg confit is the leg cooked in duck fat. Garlic confit is taking whole garlic cloves cooked slowly in Olive Oil. Just cover the cloves with oil and cook with the lowest possible flame till golden and soft.
You really don’t need a recipe for garlic confit
Billy did you ever go to hopleaf and get theirs? it’s a beer broth. but oh so good!
As a Filipino, that is going to be so good with rice!
Ooh, this is beyond fantastic!💞
used to make this at work, only difference was we added heavy cream and served with fries.... very good dish
I just found your channel. Amazing quality. Good cooking and nice vibes. Liked and subbed
Many thanks!
So i know this would be a huge ask, but could you make a series of how to get into cooking starting from setting up your kitchen and going up through from simple to complex techniques?
I appreciate you looking to me for that kind of guidance but unfortunately, I’m so far past that point. You can go back 5 to 6 years and start looking at some of my earlier recipes. Some are simple and basic some are little more intermediate, I even cover off on knives, pans, must have foods to always have on hand, etc.
To me, the best pairing for this reciepe is to eat it with fries like we do in northern France, Belgium and Netherlands
I love seafood! This looks incredible! My only problem is I’m a seafood lover in a house full of seafood haters… oh the cruel irony. Even the kids! Fried shrimp and fish sticks are the only seafood my family will eat.
To clean them should I add baking soda? Clams usually get that treatment
I eat that like 3-4 times a month. We have a lot of those in SE Asia ❤
Nice cutting skills
My go-to for mussels is almost the exact same, i just add some fennel seeds and dried chili flakes with the garlic at the beginning. Its so good, especially with pasta or risotto.
there is no better feeling in life than eating mussels in Brussels 😌
Hello from Prince Edward Island!
Amazing! Please send mussels!!
I go to a local market on Sunday's to buy a bowl of Red wine & tomato mussels. Its my treat to myself and they are the best!
I’d eat that. Good for you man.
Hey, anyone know what's the name of the brand for that pan? Can't hear it properly.
What substitute can i use for wine?
YES!!! I could eat PEI mussels everyday for the rest of my life and be a happy man. I hear mixed opinions on purging/burping mussels. First chance I get, I will head to the Clearwater company in NS or a mussels farmer in PEI and get the skinny from the source. Oh and confit garlic is addictive enough that it will eventually get classified as a schedule 1 narcotic, so make while you can, as much as you can. ;p . Great vid!
I live in Prince Edward Island, can confirm that is the proper method to eat mussels.
Honest question. The garlic in the oil that you spread on the toast. Can you store the oil and garlic separate and utilize in later dishes? If i were to save it for later, should i keep the garlic in the oil or take out? And what's the flavor profile of the garlic after being in the oil?
If you keep the garlic submerged in the fat it preserves it. The garlic is the flavor of a subtle roasted garlic clove.
@@ChefBillyParisi Thank you Chef. I'm assuming that the garlic infuses the oil?
100%
Curious. Why do you not want them to sit in water?
Curious what watch you are wearing!
It does looks nice. Good eye hahaha now I wanna know too
1:14 how do they keep fresh for only 2 days in the refrigerator??
You know it's almost similar to the one I make but I also add ginger in it and green onions.
They are also very environmentally sustainable 😋
Goddam that looks good! 👍
"Never let your mussels sit in cold water." Next step....
" leave your mussels in a bowl of cold water"
You didn’t happen to work at Babaloo’s in the Central West End when you lived in St. Louis, did you?
My wife and I used to go there all the time and we just order a bucket of mussels. although I do believe there’s had saffron but the recipe was otherwise remarkably similar to what you have now I must sad place been closed about 20 years now.
2 Lbs will serve 4 as an app or 2 as a main, or just me.
Hah, or just you!
I don’t drink olive oil but I use it to cook why?
Didnt know the green lip mussel was so highly sought after
Small black ones please!
Use a dessert wine, its even better
I was like "who has the energy to make mussles everyday?"
But ok, I see now.
vine first for geglase then muscless, no broth
mussels with chicken stock?
When I was a little kid, I ate mussels from the Alaska coast, black and delicious, much better than New Zealand mussels. I impressed European chefs by my appetite for mussels at the age of two.
I like both, and if I’m hungry and can get them, I love those green lips!
Toasted bread is fine, but I think French fries go best with mussels
i misinterpreted this video as those, "foods that i ate everyday to survive during collage" and i was asking how the hell were you able to afford mussels as a collage student 😂
For the boys in the chat mussels give you an extra boost where it counts just saying
💕💕💕💕💕💕💕💕
Many thanks!
This is "Moulles marinière"
Every day for 2 years wow😂
2 years? How's your uric acid levels?
It’s cap. He absolutely didn’t eat this everyday. Just makes for a clickable video.
Mussels are safer than oysters.
Lemon on the side might be nice, no?
There's no way that's two or three tablespoons of oil @5:23
He stopped when he got gout though
Gout is hereditary and does not run in my family.
@@ChefBillyParisi 🤓
People buy these?! Just go to the coast, there is an endless supply there
Hard when living in the Midwest 😂😂
@@ChefBillyParisi Ok, fair point i gotchu. I get that everyone doesn't live in a snowy wasteland like me
wait... you are not Andrew
Tahong
How you get gout
WOW Chef, STOP IT!! 😁
Since you are calling out the confit garlic and not covering how to make it, could you at least tag the video it is in in the description or linked videos? Not always fun to find a component recipe in another main recipe video by digging through past videos. Just a suggestion
It is, there’s a card that pops up over it that goes to the recipe that uses it. Sorry about that.
@@ChefBillyParisi thanks! Def inspired dinner tonight
Cover garlic in olive oil, bake at 250 for 2 hours. Enjoy. There ya go
@@ChefBillyParisinothing to apologize for man.
not the tong method 😭😭😭
Unpopular opinion: Mussels taste like the worst part of a clam.
YOU taste like the worst part of a clam
Did you get gout? Lol
Gout is hereditary and it doesn’t run in my family
@@ChefBillyParisi ah. Mussels give me instant gout. Curse my genes
Two years every day? Selenium levels must be extremely dangerous by now…
Plus… it is a seasonal product
no salt, there is enough in the mussels.
There is some, but not enough
Some mussels are farm raised so you need salt for flavor. Fresh mussels are hard to find unless you live around the coast.
@@intjtoph Where do you think they farm mussels? Salt water!. I have cooked with farmed mussels many times and they do not need extra salt.
Check your uric acid
We were going perfect till the chicken stock. Why? But why? It doesn't make sense.
Why not?
@@itsbigzach2844 cause you don’t mix chicken stock with seafood. if any, fish stock. If you were mediterranean, you’d understand.
@@gustavophonseca fair enough, I’m not well versed in Mediterranean cooking culture
@@gustavophonsecaSome paella recipes call for chicken stock with seafood.
Your farts must have been epic.
rich & white & out of touch of grocery prices classic
Tell is what it does to ur body.
*YOU DID NOT EAT THAT EVERY DAY FOR 2 YEARS.*
As I said in the video, of course I didn’t eat an entire bowl, but absolutely quite a few of them on every shift.
Stop le mensonge
What would I possibly be lying about?
why would you lie about eating this
Who’s lying?
Nope