How to Cook Mussels - Steamed Mussels with Garlic White Wine Sauce
There's something so impressive about plonking a big steaming hot pot of mussels on the table! Get stuck in with your hands, and don't forget CRUSTY BREAD for mopping up the sauce - it's the BEST PART!!!
RECIPE:
Linguine with Canned Clams - Cheap, Easy, Delicious
Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!
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Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce
Here’s one of the most simple and romantic recipes you can add to your cooking arsenal - a classic French mussels recipe - also known as Moules Marinière - served with white wine and garlic butter sauce.
This timeless French bistro dish can be found on menus throughout Paris and London, as well as most seafood restaurants here in California. It looks fancy and complicated, but in fact it’s one of the easiest dishes you can make. Serve with a good crusty French roll or crispy salted French fries as an accompaniment. You’re going to love this!
Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce
1.5 pounds fresh mussels (we used Penn Cove, Washington mussels)
2 tablespoons extra virgin olive oil
2 heaping tablespoons of my garlic-shallot puree (or) 4 cloves garlic and one small shallot, minced
1 cup Chardonnay, or other white wine
1/2 cup heavy cream
4 tablespoons Kerrygold Irish butter (we used salted)
1/4 cup of chopped Italian parsley
Kosher salt to taste
Accompany with: Fresh baguette, toasted with butter - or crisp cooked French Fries (for dipping!)
Prepare mussels by rinsing in cold water, removing dirt and debris. Remove “beard” by pulling toward the hinge of the shell. Check for cracked or dead mussels and discard. You can tell if a mussel is dead by tapping on its shell. If it closes, it is good and still alive. If it does not close, discard. Fresh mussels should smell like the ocean and be moist, black and shiny.
Once mussels have been cleaned, prepare a large stock pot or dutch oven. Heat olive oil in the pot over medium-high heat. Add the garlic and shallots. Stir for a minute.
Add mussels and stir to coat the mussels with the oil and garlic shallot puree. Add butter, and lightly stir until melted. Add wine and stir lightly. Add the heavy cream, parsley and salt to taste- about two good size pinches. Stir to mix all ingredients.
Cover and reduce heat; simmer 10-15 minutes, stirring half way through. Serve mussels immediately with a crusty toasted baguette or crispy French Fries (for a Moules Frites recipe). Add more fresh chopped parsley as garnish on both the mussels and the garlic toast/French fries.
Clams with Heavy Cream Sauce
*Ingredients*
butter, clams, heavy cream, parsley, salt, vegetable oil, walnuts, seafood
*Recipe*
Start by washing the clams with cold water. Be careful and throw away all opened shells.
Heat a skillet and add oil in it. Add the clams and cook them until they start opening. When ready, take the meat out of the shell.
Take another skillet and roast the walnuts with a pinch of salt. Add the butter and let it melt in the pan.
Add the meat, mix in the pan for about half a minute and then add the heavy cream to create the sauce.
Serve with parsley on top.
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Binging with Babish: Crab Bisque from Seinfeld
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Creamy Garlic Sauce | How To Make Recipe
How to make Creamy Garlic Sauce with recipe and instructions. Creamy Garlic Sauce is something I've been making for a long time, with every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Fish, Vegetables, Pie's and used as a pasta sauce. This recipe is extremely versatile. Enjoy!
Serves - 4
Ingredients -
1 Tbsp (14ml) - Olive Oil
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Small to Medium Sized Brown Onion, Finely Diced
3 Large Cloves - Garlic, Thinly Sliced (6 - 7 Cloves if you like it very strong)
2 Tbs (4g) - Flat Leaf Parsley, Chopped
2 tsp (3g) - Thyme, Chopped
2 Tbs - White Wine (Use a cheap White Wine, I used Sauvignon Blanc) It can be substituted for Vegetable Stock or Chicken Stock.
400ml - Full Fat Cream (Thickened Cream)
Salt & Pepper To Taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching!