Full recipe on my channel
Muscles mariner clotted cream. Let’s go. So the first thing is you need muscles. You need really big nice plump muscles. See that open? You either want to get rid of that but just check just knot them together. They start to close. See that’s closing probably. All right. That one any massively wide open. Get rid of and give the whole thing a really good wash. In goes chopped onions. So that’s the garlic gone into there with the onions. In goes the thyme. Now in goes white wine. A shard a dry white wine you want. Right, wine’s down by half now. Give them a good move around. There we go. Those muscles are now beautifully cooked. Just going to turn that heat off for a second. My muscles are going to come out cuz I’ve got another stage that I want to do now. That’s just like beautiful, right? You don’t want them any more cooked than that. Chef Ter. So muscles are out. They’re not going to cook any further. So that’s really important now means I can deal with this. So I get all that reduced down now and I’m going to go in with clotted cream. Let’s finish that with those lovely chopped herbs now. Chopped parsley in there. I think they can go back in now to make sure they’re properly coated. Give them a good move around. And that goes into my bowl ready for serving. That is my muscles mariner. Very classic.
14 Comments
Hell yeah
Cest pas des " muscles".c'est des moules en francais …
Can you please do lamb shank
I'm sat here in my whites after a hard day, drinking a nice cool glass of Fiano, watching this man cook.
If anyone here thinks that being a Chef is hard, it is. You should do it anyway. Difficult is good. Hard is great. Be your best. If you love food and making people happy….this could be your destiny.
Thank you so much for taking the time to produce these cooking demonstrations. It really helps to see you cook. It feels like a mirror. Your passion for your craft helps me to remember why I wanted to be a Chef and is a reminder of why I still am.
love the food but has anyone ever said that you look like emperor valkorion from star wars the old republic
Very classic indeed!
Amazing food saving hack
And the shoestring fries?
It looks very good but there has never been cream in the moules marinières, sorry… They are mussels in cream sauce.And then from the very beginning in cooking classes (in France and Italy in any case) we learn that large mussels are really not the best but the worst because they are too fatty, and any good mussel producer will tell you that too…
Lovely stuff cheffy,but who chopped that parsley,stevie wonder ?
Ohh wow da hat die KI bei der Übersetzung ja mal komplett versagt. In gewisser Hinsicht beruhigend
😊as a Italian shef we don’t put onions only in France uses cream 😱😱🥵👎
They are alive when cooked. 😢 Disgusting practise, just as lobsters, oysters. Utterly cruel.
Nice work