Jacques Pépin Makes Moules Two Ways | American Masters: At Home with Jacques Pépin | PBS

[@DS-bg9fl]

Those knife skills though!

[@Modern_Aeneas]

The only chef I’ve seen on KZbin so far who’s made clear the distinction between marieniere and poulette.

[@ray7419]

Jacques is a true legend. I could watch him cook all day.

[@debbiezullo7056]

Jacques is s the greatest chef in the world. A true legend💋

[@joelmoseley6948]

I love this man! Simple,classic, elegant and decent!

[@rogerkerr7975]

As someone who has studied Escoffier's techniques throughout my culinary journey of many, many decades, thank you for making them so accessible, you are beyond compare. Thank you !!

[@majoroldladyakamom6948]

Much love, huge hugs and prayers, Chef Pepin, from a long-time admirer somewhere near Seattle. Used to be a SCUBA diver in Puget Sound. Mussels, clams, Dungeness Crab. Dad was a sports fisherman. ME: Dad, why do you have 5 boats? DAD: Because I sold one. Many crab pots. True story. 😂 😪 😂 Thanks, once again, kind Sir. ⚘🙏❤🙏⚘

[@KyleTaylor-yy1vt]

Does pretty darn well for a man his age. Thank you Jacque!

[@7rays]

Wonderful, as always. Thank you Chef

[@georgeneckrock7575]

I've never seen this before wonderful!!!

[@faithnelson6069]

so delicious looking. i love how your spices are set-up. how nice to have so many within easy reach.

[@rustybearden1800]

Mis en place, my friend - mis en place

[@gstanley1980]

I cooked this dish and I’m hooked!! Absolutely amazing!

[@nunyabeezwax8708]

You know it’s good when the Master himself says”absolutely delicious!”

[@rustybearden1800]

I could eat three bowls of that with crispy fries (or baugette and butter) and and a cold bottle of chablis! I love mussels prepared in any way!

[@johnkovalicky3389]

My absolute favorite baguette and lots of butter for me and of course some wine

[@oliverram3243]

Looks incredible. Mussels are amazing.

[@halfgazo]

Cooking is my only forte. And Jacques is the Jedi master!

[@papagen00]

Jacques is better than most of the new KZbinr cooking vlogs.

[@pvoshefski]

I love Jacques!

[@fullyvictorious]

I love these videos. The recipes are so doable. I love it

[@clmarsik]

This I had in Belgium, so good

[@chrisandersen5635]

Mmmmussels. Would be great on Christmas Eve. Thank you as always chef.

[@markust8904]

I love it, simple and no dislikes, how can you??

[@AngelusBrady]

DIslikes have now been hidden.

[@patriciavincent5076]

The master indeed!

[@jamestimmerman7519]

You are superb! The best of the best. Have a wonderful holiday.

[@joeschmoo4641]

Culinary gangster…prayers and strength to you chef.

[@tonymiller9544]

Damn that looks WONDERFULL!

[@azeetrona]

🙊It takes me 10 minutes to cut a shallot . This man💯.

[@billb5690]

Viva Pepin!!

[@Cali_Flowers]

Bring us wine, bring us mussels! Let’s make this lovely dish! 🥰

[@hemsjohultet]

Hi, do you prepare the mussels before cooking them? Like putting them in salt water to let rhem rinse themselves?

[@rustybearden1800]

No, if you purchase your product fresh from a reputable vendor and keep them chilled properly until you cook them, they only need to be picked over (remove the beards) and rinsed and drained before cooking - there may be a small amount of grit in the very bottom of the juices after cooking so it is not uncommon to allow the last bit of liquid to remain in the pan after cooking

[@meltz87]

Show us how to make the "Billy B"

[@AndrewJens]

"Two generous portions"? Sorry, just one portion for me.

[@juantiobecenti2457]

RIP garlic

[@paultmiles]

Y'all need to send dude a new mic! Still a pleasure to watch him work. ("Sluuuuurp!")

[@Kingfisher1215]

Hands made of leather. 😂. I would have to let them cool a bit more.

[@milenmi1]

*Marinières.

[@brianyoung3]

You don't need salt with mussels. You buy them live and of course they have sea water inside

[@theodore6548]

Yes, I'm sure you're a better chef than Jacques Pepin, so I will listen to you.

[@patrickgavin2012]

Right, this random guy in KZbin comments know more about this dish than the greatest all time Chef in the world...

[@joshuajackson4742]

Please. No Italian mixed herbs if you actually care about your cooking.