Julia Child's Moules Marinière (Mussels 2 Ways!)

This Julia Child Stuffed Orange Cake (gateau a la orange) recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #cake #baking

00:00 - Opening
00:48 - Mussel Prep
03:42 - Moules Marinière 1
06:14 - Moules Marinière 2
09:01 - Final Thoughts
10:30 - Patreon

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Mastering the Art of French Cooking Vol 1 & 2:

[GlasSaeth]

I know the point is to follow Julia's instructions, but something to keep in mind:

Modern farmed mussels are grown on ropes in deep water. You don't have to purge sand from them and rarely do you need to wash/scrub them beyond rubbing them together under running water while sorting them and do a little de-bearding. Unless you have a really beard-y batch, you can typically go from package to pan in under five minutes. Flavor and texture-wise, once they're out of the shell they're practically indistinguishable from wild harvest mussels.

Ethically, farmed mussels are one of, if not the #1, best choice when it comes to seafood. They are sustainable and studies have shown numerous times that mussel farming improves the water quality and the platforms used in their farming have some of the least impact (when anchored and maintained properly) on the environment.

[FrenchCookingAcademy]

One of my Patreon told me about your channel. I am actually really glad to see some other channel with someone keen on exploring French cooking recipes. You surely know what I am going through now testing recipes 😄. Cheers. Stephane

[American_Jeeper]

Jamie, that cooking liquid is phenomenal, when you dip nice, crispy baguette slices into it.

[dugswank]

I enjoy the simple white wine and garlic mussels. And a hunk of baguette on the plate to catch the juices.
I also learned to use the shell of the 1st mussel to scrape out the following ones.

[evilganome]

Look at you go! Reusing your mussel stock. Julia would be proud.

[manxkin]

I love mussels. Had mussels two ways in Amsterdam. One was prepared with the onion, garlic, wine. The others were battered and fried, kind of like fried oysters but with mussels. Had an equally delicious mussel soup in France. Cheap, easy to prepare and delicious. All you need is some nice crusty bread to sop up some of that cooking liquid. Heaven.

[dogvom]

When I was doing a tent show in Estevan, SK, after the performance the cast all went to a place that served all-you-can-eat mussels. I love mussels, so naturally I took "all-you-can-eat" as a challenge and got into a mussel-eating contest with one of my castmates, who was 6'10" tall and weighed nearly 300 lb, while I was 5'9" and weighed 180 lb. He stopped at nine bowls, but I kept pushing on and finished eleven. The next morning my shit was like black tar because of the iron content.

By the way, I think that thing about mussels being safe to eat if they don't open after cooking is basically a myth. As for the ones that don't close when you tap them, just smell them. You'll know if they're bad or not. Here's something I found regarding that:

"Look at the influential cookery books of the 1960s, such as _Larousse Gastronomique_ in 1965 and _Italian Food_ by Elizabeth David in 1966. These books made absolutely no mention of discarding unopened mussels. The myth seems to have been started by the English food writer Jane Grigson in her 1973 publication, _Fish Book._ The exact quote is: 'Throw away any mussels that refuse to open.'

"According to Nick Ruello, the mussel expert and fisheries biologist, this advice stuck as tightly as a barnacle. By the 1970s, some 13 per cent of cookery books were agreeing with Jane Grigson; and by the 1980s, this had risen to 31 per cent. By the 1990s, there was almost universal agreement among the cookbook writers—none of whom were fisheries biologists.

"Indeed, Nick Ruello personally contacted two prominent Australian cookbook writers and asked them why they wrote this. Their replies were that the information 'came from their young research assistants who did much of the work in preparing the latest book.' It was as though once the advice had been written down, it kept on spreading because other writers quoted it, without checking if it was correct or not. And it was not."


I wonder how many perfectly good mussels have been wasted over the years in restaurants all over the world because of this one quote by Grigson.

[KE]

Reminds me of sitting at a French bar in the sunshine having Moules et frites - pure happiness… My mother used to make this when I was a child

[faustlove]

Your prep techniques are very different from your videos about 10-14 months ago. I binge watched your channel for about 3 days and it was fantastic.
You have a wonderful camera presence, very natural. Feels like I'm watching you from the adjoining room just waiting to try your creation! 👍🍽️

[Km]

Just discovered your channel and I love it! Been watching cooking videos on Youtube for over 10 years and nothing really compares :) So "edutaining" and real, your immediate reactions (profanity), persistency and learning curves are f**king gold . Oh, and the cuteness factor is off the charts

[SoTypicallyMeh]

I'm a vegetarian so I can't eat most of the non-cake things Jamie makes. But I watch anyway cuz he is so entertaining. (And gorgeous. Respectfully.)

[TheGlamorousLifeofNae]

This looked delicious! I love liquid that is left over after cooking the mussels. 😋

[rosemarygilman]

I just found your channel and I love it! You are a great teacher, Jamie. Fun and funny! I'm learning so much and having a blast. Thank you!

[WUStLBear]

Love mussels. Great with most kinds of long pasta to soak up the steaming liquid. Also had a nice coconut milk curry with mussels at a Thai restaurant in La Jolla years ago on a business trip.

[sorscha]

I just love mussels! The stuff about mussels that don't open after cooking is a myth, however. There was an Aussie study years ago which showed there's nothing wrong with cracking open any mussels that are still closed after cooking and eating them. I know I'll get a bunch of people telling me I'm wrong, but please look it up. It makes me sad that so many are wasted because of this outdated belief.

[victorcannon]

Fantastic! Keep with Marcella! Loved the “nookie” gnocchi ❤with the tomato sauce with butter and onion. Can’t wait ti see what you do next! Love this cookbook never have i found one that each recipe is as exquisite as the next. Please find your way to the fava beans Roman style you will not be disappointed! Love you, love your show, with all your mistakes, I call out, cheers and bon appetito!

[greggschroeder]

I love mussels - eating them and cooking them. Here in Hong Kong, it was very hard pre-pandemic to get fresh mussels and forget about it now. But making due with frozen is OK because - well, butter, shallots, white wine. ... Thanks so much for showing us what JC would do.

[kylemurphy]

I think a “hoot” is a unit of measurement I’ll be adding to my vocabulary.😊

[HMan]

Slight variation on #1, add some heavy cream to the broth just before serving, and serve with toasted baguette pieces! Also I always add garlic to mine... You can do literally anything with the broth, mussels go with everything! There's a French seafood restaurant near where I live called "L'Escargot Fou" (The Crazy Snail), they serve mussels all you can eat, and they have like 36 different recipes for the broth... Personal favorite was white wine, wild mushrooms, garlic, leak and cream, with shaved truffle on top.

[jeffsanchez]

Best muscles I’ve ever had were in Edinburgh Scotland. They hit them with a hint of cream before service. They’re delicious 😊