Mussels 101- Kitchen Conundrums with Thomas Joseph

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Thomas Joseph shares his tips and well-honed knowledge about mussels. He’ll show you how to buy them, how to store them at home, how to clean them, and a simple way to prepare them deliciously.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Опубликовано:

28 сен 2024

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Комментарии : 101

@z.deutch1334 5 лет назад

I love that he mentioned farmed mussels. Because they are filter feeders, wild mussels can harbor hepatitis, poliovirus, salmonella, and other bacteria and viruses

@jc73871 6 лет назад

Wow! As always, terrific tips. Never heard about the beard removal killing them! Now I'm completely informed and won't be so anxiety ridden when they do on sale. Thank you so much!

@bournoville2006 6 лет назад

All your episodes are awesome I am a very big fan of yours! A kitchen conundrum a would like to see, is about profiteroles, how to make them, the classic way, or any other stile cover with caramel, flamed etcetera! Please! Keep the good work coming! Congrats to you Mr Thomas Jospeh and thanks for every kitchen conundrum 👏🏼🙌🏼

@urusarafath3464 6 лет назад

That laugh when he says "6 table spoons of butter"

@andrewmacdonald8386 3 года назад

Was super gayness

@nicoleserroul7171 6 лет назад

Love the giggle about the butter lol

@saptarshic 6 лет назад

This was very, very helpful. I've been meaning to cook mussels at home and this video was just the push I needed.

@sofitoral 6 лет назад

I got so excited!!!!

@sourgummiez 6 лет назад

I love thomas joseph even more for promoting farm grown muscles, our oceans NEED us to start caring and do every single thing we can to stop destroying it!! thanks thomas joseph!

@barbeque5716 5 лет назад

hit that broth with some curry paste near the end and it’s extra lit~ great for moules-frites with very verrry crusty bread so you can soak and really dig into your flavors

@yashasid 6 лет назад

am i the only one who hears a humming in the start of all his videos

@bonusjoram 6 лет назад

@e13373 6 лет назад

Its probably from the induction stove

@ariel3725 6 лет назад

I've been hearing it from the other videos as well

@GlenAndFriendsCooking 6 лет назад

It's an exhaust fan.

@timnewtimnew1 6 лет назад

Driving me crazy!

@2075vj 4 года назад

Love it! Now I know how to make them.

@DeeDeeRokh 6 лет назад

can you do an episode about caviar different kinds and what to pair it with

@TuntuniRannaGhor 6 лет назад

*Nice tips*

@jorensokitchen138 3 года назад

Great video! Well explained!

@beppo0816 6 лет назад

Thank for your teaching

@JoonGP39 6 лет назад

this was super helpful tbh, I’ll def tell my mom about these tips since she likes to make soups w/ mussels ~ also omg Thomas is so adorable (as always) wtf

@dottievillegas9122 6 лет назад

This is the first time I have seen how to cook mussels.

@lizasaniefard3724 6 лет назад

Thank you for the delicious video 😍

@judithaltman9602 6 лет назад

If you’re removing the mussels with a slotted spoon, when do you add the broth?

@blueseah1 3 года назад

Hello. What should I add if I want a little thicker broth?

@srao3443 6 лет назад

Dear Thomas, how do you know what temp. and time to reheat a homemade frozen meal like meatloaf, lasagna or other foods? Thank you!

@ooberbear8138 6 лет назад

How do you choose or purchase pans? I've seen names like copper, triple insulated, stainless aluminium, and tempered steel. What are the differences, and when do I use them?

@lajeanette33 6 лет назад

No french fries ?! Belgium is going to sue :)

@protocolofficer2629 6 лет назад

Morgane Gautier This is not a meal, it’s just how to cook mussels! Duh!

@amydeonarine.1320 6 лет назад

Any tips and tricks to solve over salting problems

@24framedavinci39 6 лет назад

Amy Deonarine. It happens sometimes. All you can really do is try to dilute it with more of what you're making. If that's not an option, at least you learned a lesson on how much salt NOT to use on that particular dish.

@nisaleerasara 6 лет назад

With curries a raw potato helps absorb the extra salt

@priyankaagarwal2943 5 лет назад

Throw the meal in dustbin and start cooking again. It's not rocket science.

@KhaLed-pb4pu 5 лет назад

What about if some are open... some are cracked?? some did not close when you tap on it..???

@yvonnealvizo 6 лет назад

Yum! 😃👍👍

@BebelovesMacika 6 лет назад

Once I bought a bunch of mussels at the supermarket but when I got home most of them was opened up. They sadly ended in the bin. How do I know which ones are still fresh?

@BebelovesMacika 6 лет назад

Thank you!!! :)

@angie9566 6 лет назад

Penn Cove!!!!!!!!!

@ChefRafi 6 лет назад

Just be careful of opened or summer mussels. 😱

@sarahli6729 6 лет назад

Anyone know any tips on how to remove the earthy taste of catfish?

@danno698299 6 лет назад

I honestly had no idea that once the beard is removed, the mussel basically dies...I feel like this should be spoken of more often!

@bradthegringo 4 года назад

I thought putting ice over them will kill them once the ice melts - because they're used to salt water...

@Tinypomegranate25 6 лет назад

great video as always! but i feel that using an induction stove is really not a good choice here, as the center of the pot was boiling and the sides are not. when you placed the mussels in the pan, the ones in the center were already starting to open up. with the use of the induction stove and the wide pan here, there seems to be no difference if you were to choose to use a dutch oven instead.

@dottievillegas9122 6 лет назад

I have cooked lots of mussels for years. I know how to clean them.Just never put the goodies with them.Just butter.

@rozenngermain3063 6 лет назад

Garlic ? Butter ? Never in France !

@andrewmacdonald8386 3 года назад

Over complicated Eat them fresh Wash them once in cold water Wonderfully lame

@susancarr9955 6 лет назад

I was taught to cook in a tall pan and to shake it to move the mussels around so they cook evenly. Don't be so lazy, Thomas.

@willcwhite 6 лет назад

I love the guilty little grin that accompanied the butter

@Ontology-q4r 6 лет назад

Can you do an episode on vinegar? Like when to use it and how to know if vinegar has gone bad (looks like something is growing and floating inside)?

@jujubees 6 лет назад

OLM Vinegar never goes bad. The floating thing is the mother.

@Ontology-q4r 6 лет назад

I bought a bottle of "filtered" ACV (without the mother), the liquid was clear when I used the half of it. After a month there is whiteish thing floating inside that wasn't there before. Can filtered ACV still develop cultures of the mother?

@jujubees 6 лет назад

OLM Hummm good question. Maybe Thomas should answer this one ;)

@Wingedshadowwolf 6 лет назад

OLM Possibly so. Less likely if there was added preservatives.

@eileensharp5205 6 лет назад

OLM me pictures no no. No

@rjzb 5 лет назад

This series with Thomas Joseph is soooo underrated. I'd love to see this series continue and grow.

@e13373 6 лет назад

Aren't you suppose to check that they're alive by tapping them against the table to see if they close? Likewise after cooking; I've heard that you should discard the ones that didn't open?

@piero7827 6 лет назад

I would like to see an episode where you show us how you use different types of alcohol for preparing food!

@trevorpinnocky 6 лет назад

I see tons of recipes calling for clams and pasta. Can muscles be used in the same fashion with say a thicker linguini or even spaghetti?

@AvalancheOfFire 6 лет назад

They absolutely can, almost interchangeably with the same recipes.

@rufusred44 6 лет назад

With the leftover mussels and broth, prepare your pasta of choice to al dente, drain and put the cooked pasta in your serving bowl/plate. In the same pan, warm up the strained broth, add pasta and mussels until heated through, serve w/ grated parmesan on top. Backtracking a bit, I love mussels and broth with a cheesy crusty garlic bread. I no have problem with mixing fish and cheese. My problem was despite soaking, scrubbing, doing the Ina Garten flour soak, I still encountered some grit. Mussels aren't easy, I find the scrubbing of them tedious and yes, messy. Nonetheless, the rewards are delicious.

@trevorpinnocky 6 лет назад

think i'll try some this weekend..

@nygardanton 6 лет назад

I usually start by frying my shallots and garlic and I also love to use som tiny cubed carrot, then I add the wine and the mussles and herbs last, is there any reason why you dont fry the aromatics first? (Ps. a splash of fishstock makes a nice addition)

@timlane211 5 лет назад

nygardanton you always wanna infuse the oil with garlic and onion first, then add the wine and mussels. You are correct, the flavor is not the same without the oil sautee first. Great recipe and I love the simplicity. Just imagine a sautéed onion compared to a boiled one. The heat of the liquid boiling is only 212 f. The oil will almost double that and carmelisation begins. Stick to your gut.

@Lykos-01 6 лет назад

YASSS MY BOY THOMASSS

@janjan572 6 лет назад

Do you have any tips and tricks for making the best baked rice?

@grahamnicholson6567 4 года назад

impossible noise in the background! No desire to listen to you with that in the background.

@bristolfire5328 2 года назад

Kept feeling like I was watching Tim's Kitchen Tips. Where's the Pitzman's in those mussels?

@mrob75 2 года назад

Awesome vid for beginners! Is there an alternative to using wine? Thanks.

@dgh25 5 лет назад

Audience is US... Pls remind not to eat shells.

@mollies13 5 лет назад

Can you still eat frozen mussel?

@amydeonarine.1320 6 лет назад

Always watching every video never missed one

@sneakygin 5 лет назад

I guess, I am a Mass Murderer.

@brandisdreamland 6 лет назад

Is it possible to clean frozen mussels? How can you de sand them?

@DerfLlennod 6 лет назад

#kitchenconundrums I noticed many ways to use TVP for vegan friendly foods but what about using it with meat and any unique foods that combine TVP with meat?