PERFECT Mussels. How to Clean and Cook Them!

🟥🔔 SUBSCRIBE / @onthepasswithmax
Mussels are delicious when prepared and cooked properly! If they haven´t been cleaned, sorted and not cooked properly it can be a huge turn off! Here are the basics on how to make perfect mussels. Serve them hot or cold. In their shells or add them to another seafood dish!
🙏PATREON (Help us grow! + Extra content!): www.patreon.co....
▪️INSTAGRAM: / culinamax
▪️FACEBOOK: www.facebook.c....
▪️TWITTER: / culinamax
▪️WEBSITE: www.culinamax....
Cooking doesn't have to be a chore, make it fun and delicious. Let's put an end to boring food!
--
Please SUBSCRIBE and hit the BELL ICON🔔to see NEW EPISODES first❗️
--
New videos uploaded every other day❗️
--
THANKS FOR WATCHING❗️

[@ChefJeanPierre]

As usual great video, perfect instructions and recording! Thank you! 😀

[@ONTHEPASSWITHMAX]

Thank you very much chef! I love getting complements from a master🙏

[@Orionglow]

Excellent very clear, best video watched on mussel prep THANKSS

[@ONTHEPASSWITHMAX]

My pleasure! Happy cooking!

[@mytwosense9135]

Chilli mussels are the business!!

[@brandoncomeau130]

I’ve harvested and cooked muscles for over 30years my family owns a commercial fishing fleet scallops, lobster, bottom fish like haddock,cod,redfish and crustaceans.. I like to think the recipe we used for many generations is the best way, we just Quick bath salt water Few cup of ocean salt water big pot add tap water bring to boil, old bay, salt that’s it.. Boil until all open i like them a little overdone and yellowish better texture i find Small side melted garlic butter Small dip side of white vinegar Dip once in each and down the hatch Unbeatable Drunken clams are pretty good too

[@ONTHEPASSWITHMAX]

Thanks for sharing, that recipe sounds great! A lot of chefs turn their noses up at old bay, but in my opinion it works well for mussels, crayfish etc. In Europe, we use Spigol, which is like the French equivalent of old bay.

[@charlesolarte7104]

Hey there. Im vegan but I want to include mussels to my diet, but I am wary of the environemtanl impact of farmed vs caught mussels. Few q's: 1. Is it true farmed mussels are much less harming to the environment? Are there other animal casualties? Bycatch? Discarded used equipment? 2. Is it true that most of mussels in the market are farmed since its more cost and work efficient? Thanks!

[@Ana-ye9rx]

Amazing video! No one explains it like this

[@ONTHEPASSWITHMAX]

Thanks! I'm glad you enjoyed it!

[@grantgrant8554]

I'm glad I found ur channel. Could u do a vid on preparing fresh scallops and how to cook them?

[@ONTHEPASSWITHMAX]

Unfortunately its hard to find them live here. The next time I see them Ill definitely do a video!

[@parisnj1019]

Thank you. That was very informative and helpful.

[@ONTHEPASSWITHMAX]

I'm glad you enjoyed it! Happy cooking!

[@wemcal]

Great video

[@ONTHEPASSWITHMAX]

Thank you very much!

[@JNMcCaffery]

How long do you think the cooked mussels will keep for while marinating in the stock?

[@ONTHEPASSWITHMAX]

Fresher is better when it comes to mussels cooked this way, unless they are preserved/canned. In this case a few hours to a day (in the fridge) before serving is fine. They may keep longer than that, but the flavor and texture start to decline.

[@MATMANPRO]

you dont say how long should they be cooked, I`m guessing three minutes?

[@ONTHEPASSWITHMAX]

Basically once they open, they're ready. If you have a hot pan with a lid, and add the mussels and stock at the same time, they should be ready in about 25 seconds. On the other hand, if you're cooking them slowly, on low heat, it may take up to 3 mins. Just remember that once they open (all of them should be closed before cooking*), they're done. Avoid cooking them longer as overcooked mussels aren't very nice. Enjoy!

[@darynaiakovenko8800]

Question regarding mussel stomach, that dark green bump on the side, no need to remove that?

[@ONTHEPASSWITHMAX]

You can if you want to, although it's more an aesthetic reason than for texture or flavor. This is just algae, which is normally harmless. There are a few cases where it might be a sign of an issue, however. Mussels are filter feeders, so it's important to source your shellfish from very clean water. Ride tide would be an example of a harmful type of algae bloom. Bioaccumulation can also happen in any seafood product without any visual signs. If you get your mussels from a decent fishmonger, you'll be fine!

[@darynaiakovenko8800]

@@ONTHEPASSWITHMAX thanks a lot!

[@ONTHEPASSWITHMAX]

@@darynaiakovenko8800 My pleasure! Happy cooking!

[@paulominisha1891]

Thanks

[@ONTHEPASSWITHMAX]

Happy cooking!

[@TheSnoopyclone]

There’s also a black sack that you need to remove. Supposedly it’s the stomach sack. If you look here, 3:02 , the small piece at the top middle of the screen. The small mussel has a black bulge, that piece should be removed. I don’t know if it’s a big deal, but knowing how people go nuts over shrimp that isn’t de-veined. IDE figure people might want to know.

[@ONTHEPASSWITHMAX]

The "black bulge" is actually the mussel's foot, and It's completely edible!

[@darkangel22628]

What about the sand inside!

[@havextree]

1:00 he talks about it. Did you not watch the vid??

[@darkangel22628]

@@havextree sorry, i just noticed it, thanks 🥰❤️

[@ONTHEPASSWITHMAX]

What is your favourite mussel recipe!?

[@Veronica.John10-10]

So I guess you don't need a steaamer

[@ONTHEPASSWITHMAX]

Steamers work well, but this method is the best in my opinion. For me, keeping the cooking juices intact is important, so much flavor.

[@Veronica.John10-10]

@@ONTHEPASSWITHMAX I'm really glad this came out right before I was about to buy a steamer! Thank you!

[@Kazdy_moze_gotowac]

Prefer Italian way. Clean outside , not too much fresh water. Get into pan and get them straight forward but definitely will try your way. ✌🏻

[@ONTHEPASSWITHMAX]

Nothing wrong with that! Especially with smaller varieties of mussels with smaller beards, just cook them with a little white wine or stock.

[@ralp-u9n]

John 3.16

[@melaninloccs5079]

But aren’t all the muscles dead !

[@ONTHEPASSWITHMAX]

No, they were all alive before cooking! But always make sure to remove the open ones that don't respond before cooking and the ones that don't open after cooking.

[@teresadallas6801]

What is the green stuff inside