Lemon Jalapeo Marinated Mussels
video description
Date: 2019-07-25
Related videos
Comments and reviews: 10
Steve Logan
Chef John, i was watching this for the 2nd time, and i guess i missed it on the first run, no way did you mention Nipsey Russells name. Lol, i have not heard that name in appx. 35 years, at least, so you are giving away your age and mine. You saidyou are the Nipsey Russell of your mussel and i almost fell off the chair, lol, i am not sure i even recall the game show he was on, i want to say Match Game, but i am not sure, then there was the one lady named Brett and i can't recall her last name. You sir are a true gem of dry humor and great recipes. Anyone on here who knows who Nipsey Russell is, i hate to tell you, but you are somewhat beyond middle age, lol, everybody have a great day, and God bless
reply
Chef John, i was watching this for the 2nd time, and i guess i missed it on the first run, no way did you mention Nipsey Russells name. Lol, i have not heard that name in appx. 35 years, at least, so you are giving away your age and mine. You saidyou are the Nipsey Russell of your mussel and i almost fell off the chair, lol, i am not sure i even recall the game show he was on, i want to say Match Game, but i am not sure, then there was the one lady named Brett and i can't recall her last name. You sir are a true gem of dry humor and great recipes. Anyone on here who knows who Nipsey Russell is, i hate to tell you, but you are somewhat beyond middle age, lol, everybody have a great day, and God bless
reply
Greg Murray
Tip: Don't bother adding the mussels back to the shells thereby wasting you and your guest's time. In fact, don't ever serve an inedible anything on a plate to anyone (unless it's a bone connected to a high quality cut of meat. No one enjoys or appreciates shells in their food aside from people who were told that's the way to serve shellfish in culinary school.
reply
Tip: Don't bother adding the mussels back to the shells thereby wasting you and your guest's time. In fact, don't ever serve an inedible anything on a plate to anyone (unless it's a bone connected to a high quality cut of meat. No one enjoys or appreciates shells in their food aside from people who were told that's the way to serve shellfish in culinary school.
reply
Steve Williams
Don't pour the liquor out too fast. Decant the liquor from the sediment if any. The firmer texture and coolness is nice on a hot summer day. I would grill the peppers until black and remove the skin before chopping and adding to the marinade. But that's just me being the Nipsy Russell of my marinated mussels.
reply
Don't pour the liquor out too fast. Decant the liquor from the sediment if any. The firmer texture and coolness is nice on a hot summer day. I would grill the peppers until black and remove the skin before chopping and adding to the marinade. But that's just me being the Nipsy Russell of my marinated mussels.
reply
Jessica D'Aulerio
hey chef john i heard you like chilled spicy food, and you have some gochujang lying around. you should try jjolmyeon its a korean chilled noodle dish, and its delicious. maangchi has a video on how to make it. i would love to see your spin on it. its my food wish
reply
hey chef john i heard you like chilled spicy food, and you have some gochujang lying around. you should try jjolmyeon its a korean chilled noodle dish, and its delicious. maangchi has a video on how to make it. i would love to see your spin on it. its my food wish
reply
Rebecca Cantrell
Looks pretty good. PS - Dear Someone, it's very nice of you to Like all my comments. It's especially helpful when people are giving me a bad time. I'm really curious about who you are though. Why don't you write some comments of your own to help me figure it out?
reply
Looks pretty good. PS - Dear Someone, it's very nice of you to Like all my comments. It's especially helpful when people are giving me a bad time. I'm really curious about who you are though. Why don't you write some comments of your own to help me figure it out?
reply
Joe Mueller
Chef John I want to use your beurre blanc recipe on some halibut. BUT i want to keep the whole dish as white as possible )blanquette du veau style. Any tips? Im thinking white asparagus and lemon orzo. Any good white herbs or seasoning I should use?
reply
Chef John I want to use your beurre blanc recipe on some halibut. BUT i want to keep the whole dish as white as possible )blanquette du veau style. Any tips? Im thinking white asparagus and lemon orzo. Any good white herbs or seasoning I should use?
reply
iconoclast137
The bob ross of culinary arts. This man has made me a better cook. All of his recipes are worth trying. A J kenji lopez alt for normal people, a new interpretation of julia child, a less pompous james peterson. Chef John is a hero of the kitchen
reply
The bob ross of culinary arts. This man has made me a better cook. All of his recipes are worth trying. A J kenji lopez alt for normal people, a new interpretation of julia child, a less pompous james peterson. Chef John is a hero of the kitchen
reply
elementwind91
This is like a way-fancier version of the mussels I get at my local Asian buffet, only they serve theirs with Italian dressing on it I never would've thought to put those two together before, but they're really good that way too.
reply
This is like a way-fancier version of the mussels I get at my local Asian buffet, only they serve theirs with Italian dressing on it I never would've thought to put those two together before, but they're really good that way too.
reply
The Iceshiver
Proper preparation should include removing the undigested stomach contents. This process is akin to deveining shrimp since the contents are the same. It's why mussels are so cheap They take hard labor to prepare properly.
reply
Proper preparation should include removing the undigested stomach contents. This process is akin to deveining shrimp since the contents are the same. It's why mussels are so cheap They take hard labor to prepare properly.
reply
Elaise adasd
Another great videoI tried the sweet thai chili sauce today, wow. My dad accidentally took a big spoonfull of it thinking it was something different and ended up coughing, eyes watering. I was like thats a dipping sauce.
reply
Another great videoI tried the sweet thai chili sauce today, wow. My dad accidentally took a big spoonfull of it thinking it was something different and ended up coughing, eyes watering. I was like thats a dipping sauce.
reply
Add a review, comment
Other channel videos
