Perfect Moules Marini re French Guy Cooking
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Date: 2020-05-11
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Comments and reviews: 10
Aelwyn
Hi! Alex, despite the fact that all cookbooks say the contrary, shellfish that don't open are perfecty fine to eat! They can keep shut only when alive, because the shell tends to open spontaneusly via a ligament. If they don't open when they are cooked, it just means that the flesh didn't detach neatly on just one half of the shell! You're waisting good food, and I know how much you hate it; -) trust me, I'm a biologist (and there are articles online, check them out)
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Hi! Alex, despite the fact that all cookbooks say the contrary, shellfish that don't open are perfecty fine to eat! They can keep shut only when alive, because the shell tends to open spontaneusly via a ligament. If they don't open when they are cooked, it just means that the flesh didn't detach neatly on just one half of the shell! You're waisting good food, and I know how much you hate it; -) trust me, I'm a biologist (and there are articles online, check them out)
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Snitsch68
Hi Alex, Nice version of this typical French dish. Shown like that, it's foolproof! I would love to share with you such cheap, quick and friendly recipes from my home region: Alsace. BTW I'm not a professional chef, the only stars being a reward for me are those in my friend's and family's eyes.
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Hi Alex, Nice version of this typical French dish. Shown like that, it's foolproof! I would love to share with you such cheap, quick and friendly recipes from my home region: Alsace. BTW I'm not a professional chef, the only stars being a reward for me are those in my friend's and family's eyes.
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Xavier
I have followed your advice and made the recipe mine, used malt only beer instead of white wine, added the cream some herbs, served with french fries. It was a great dinner. Definitely a Belgian Classic! Thanks for the guidance, it helped me making the step. Merci!
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I have followed your advice and made the recipe mine, used malt only beer instead of white wine, added the cream some herbs, served with french fries. It was a great dinner. Definitely a Belgian Classic! Thanks for the guidance, it helped me making the step. Merci!
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Tom
This is a very nice recipe, but for me crusty white bread is much better with it than chips. Put the loaf in the oven to heat it up, slice it and put a slice at the bottom of your bowl before pouring the moules mariniere over the top. You won't regret it.
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This is a very nice recipe, but for me crusty white bread is much better with it than chips. Put the loaf in the oven to heat it up, slice it and put a slice at the bottom of your bowl before pouring the moules mariniere over the top. You won't regret it.
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Andrea
In southern Italy we have a very similar recipe (now all over the place) that is Pepata di cozze (moules au poivre, i hope to have said that right) that doesn't have the wine and it goes easy on the herbs, but it uses a lot more pepper.
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In southern Italy we have a very similar recipe (now all over the place) that is Pepata di cozze (moules au poivre, i hope to have said that right) that doesn't have the wine and it goes easy on the herbs, but it uses a lot more pepper.
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JBloomfield1990
Probably my favourite thing to eat ever. Such a celebration of delicious and sustainable mussels. If there is any leftover sauce, I like to thicken it and serve it with pasta and prawns for like a cheaters seafood carbonara.
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Probably my favourite thing to eat ever. Such a celebration of delicious and sustainable mussels. If there is any leftover sauce, I like to thicken it and serve it with pasta and prawns for like a cheaters seafood carbonara.
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Chermaine
tried the recipe. but i change couple ingredients, one of it is to change white wine to a nice can of German beer. and i cut down on the herbs just scallions, garlic, onion, salt and pepper. still taste as good.
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tried the recipe. but i change couple ingredients, one of it is to change white wine to a nice can of German beer. and i cut down on the herbs just scallions, garlic, onion, salt and pepper. still taste as good.
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Riki
They are so tiny! I'm used to the big ones (but then again, I live in Zealand, The Netherlands, we are kinda known for our mussels. I love mussels. Prepared every way. They're so yummy! :)
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They are so tiny! I'm used to the big ones (but then again, I live in Zealand, The Netherlands, we are kinda known for our mussels. I love mussels. Prepared every way. They're so yummy! :)
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Dimas
thanks for the recipe Alex love the non-alcohol part since i cant use alco if i cook for the family. i add more chily and garlic tho. (ps: so mise en place means bouquette garni)
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thanks for the recipe Alex love the non-alcohol part since i cant use alco if i cook for the family. i add more chily and garlic tho. (ps: so mise en place means bouquette garni)
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Dave
It's funny how he knows English well but his pronunciation is still awkward! Before you tell me it's an accent, there's still correct and wrong ways to pronounce words: P
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It's funny how he knows English well but his pronunciation is still awkward! Before you tell me it's an accent, there's still correct and wrong ways to pronounce words: P
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