This simple shellfish braise is a staple for any home cook. With this recipe in your back pocket, you’ll be able to cook a hundred other like it.
Get the full recipe: http://andrewzimmern.com/2017/09/07/andrew-zimmern-cooks-mussels-fra-diavolo/
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23 Comments
that watery dish, works perfect with white bread.
Love you Andrew. You always have good clean energy.
why does this man wear glasses when he doesnt even look through them
Yes I like that he reduced the liquid first that's what I do although I add a ton of white wine
I just eat them out of the pot, why dirty another dish.
What dry white wine you recommend please?
$20 meal or do it yourself cheaper 🙂
Nice
Need more sauce for my liking
What do all these man bracelets signify? They annoy me especially on a cook.
NoNo no watery dishe
The liquid that comes out of mussels is mostly seawater. Its very salty, for me too salty to eat. No one ever mentions this.
May stand is the apex of reality
Always enjoy and appreciate what you do Andrew. You're an artist
For the record EVOO comes is made from really ugly olives.
Never trust anyone over 20 who wears lava beads 😂
Don’t shake your pot – it will crack the shells. Just simply stir.
Great 👍🏽 thank you for the clear and concise directionMr. Zimmerman 😊
Looks like a goatee to me. 😊. Nicely prepared dish.
Never heard of this guy but GOD you are annoying. Just shut up!
Very good recipe chef I like to slice garlic to man it's a good recipe
Um
He knows better than to use cast iron with tomato sauce especially when he's concentrating it
Not sure about the tomato sauce with white wine….French and Belgian way would be cream and white wine.
Hi Andrew