I Made 2X Spicy Dynamite Japanese Baked Mussels Recipe
#mussels #japanese #2xspicy
WHAT’S GOOD YA’LL!? IT’S YOUR BOY CHRIS CHRUN BACK WITH ANOTHER COOKING VIDEO. TODAY, I’LL BE SHOWING YOU GUYS HOW I MAKE THE 2X SPICY DYNAMITE JAPANESE BAKED MUSSELS ALRIGHT!?! A BLEND OF JAPAN WITH CALIFORNIA. BY FAR, THIS IS ONE OF THE BEST SPICY DYNAMITE JAPAN BAKED MUSSELS RECIPES EVER. IT’S SPICY, SWEET , SAVORY AND DELICOUS!! SO I HOPE YOU GUYS ENJOY THIS 2X SPICY DYNAMITE JAPANESE BAKED MUSSELS RECIPE AND DON'T FORGET TO COMMENT YOUR SUGGESTIONS, LIKE, SHARE AND SUBSCRIBE!
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MUSSELS RECIPE - YOU'VE NEVER HAD THEM LIKE THIS
Combination of creole spices and smoked andouille sausage, these mussels will be a crowd pleaser! Perfect for an appetizer or a full meal! Enjoy with your favorite toasted bread or pasta.
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Kitchen Time:
Prep: 5 Minutes
Cook: 12 Minutes
Ingredients:
2-4lb mussels (2lb will leave extra sauce)
6oz andouille
2 tbsp oil
2 cups dry white wine
2 shallots sliced
2 tbsp minced garlic
¼ tsp salt
¼ black pepper
½ tsp red pepper flakes
½ tsp creole seasoning
½ cup chopped mixed herbs (Parsley, basil)
6 tbsp butter
Method:
1. Wash & clean mussels (scrubbed, debearded)
2. In a pot set to medium, put a light drop of oil.
3. Add shallots, garlic, spices, and saute quickly (1 min).
4. Add andouille sausage and sauteed quickly.
5. Add wine, bring to boil. Cook on medium for 3 minutes.
6. Add mussels and set to high, cook until they open. (5-6 minutes)
7. Add herbs, butter, simmer for 1 minute.
8. Enjoy mussels and sauce with your favorite toasted bread or over pasta.
Suggestions:
• Sausage can be substituted for italian, chorizo, or anything you like. Also great without it.
• Throw some shrimp in while cooking the mussels for more seafood!
• This dish can be an appetizer or entree!
Steamed Mussels in White Wine |Appetizer Recipes
Hey guys today I'm catering to my seafood lovers out there! I'm making some delicious steamed mussels in a white wine and garlic butter broth! You can serve these tasty mussels as an appetizer with some crusty French bread or serve it as an entree with some pasta ???? like spaghetti or linguine!
#Mussels #SteamedMussels #DrunkenMussels #CookingwithQe' #Appetizer
Ingredients:
2 Ib. Mussels, fresh or frozen
2 Garlic Cloves, chopped
1 Shallot, chopped
1 Lemon ????
1 Tbsp Lemon Zest
4 Tbsp KerryGold Butter or Good Quality Butter
1/4 Cup Fresh Chopped Parsley
2 Tbsp Extra Virgin Olive Oil
1 tsp Crushed Red Pepper Flakes
1/2-1 Cup Oak leaf White Wine Pinot Grigio
Salt ???? & Pepper To Taste
Chef's Notes:
Fresh Mussels:
-Before cleaning fresh mussels from the seafood market, check each mussel to see that it is firmly closed. Discard any mussels that are open. Scrub with a brush to get rid of any dirt/sand, making sure to pull off any hairy beard that sticks out from the shell if any. Mussels will open up once they're done cooking. If any are still closed after cooking, discard immediately, do not eat them because they are dead.
Frozen Cooked Mussels:
-If using frozen already cooked mussels they will already be opened up when you purchase them, once thawed discard any that are closed.
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Rice Stuffed Mussels | Food Channel L Recipes
A few ingredients maximum taste. I love this dish. I love rice stuffed mussels. I hope you will like it too!
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 4 servings:
1 kg mussels
120 g short grain rice
1 onion
1 clove of garlic
1 tsp paprika
2 sprigs of lovage
50 ml sunflower oil
Salt and black pepper
Music: epidemicsound.com
#mussels #seafood #stuffedmussels
Steamed Mussels in Pesto Cream Sauce
I went to Hog Island Restaurant in San Francisco and devoured their mussels in pesto cream sauce. The broth is so rich and flavorful, which pairs well with the meaty mussels. I was craving this the other day and decided to recreate this at home. This dish is perfect for lent season and especially if you love seafood. I hope you give this recipe a try. I guarantee your family and friends will love it. Please don’t forget to give this video a like, as it will help me distribute this video throughout YouTube. I appreciate your guys support! If you do recreate this dish, please tag me on social media, as it will help spread the love for my recipes with others.
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#ivyskitchen
Serves 1 hungry person as an entry or 2 as an appetizer.
Ingredients:
1 lb of Fresh black Mussels
1/4 cup of AP Flour
1/2 tbs unsalted butter
Olive oil
1 Shallot
1 Small fennel
1/2 cup white wine (Pinot Grigio or Sauv Blanc)
1 cup of pesto - I used store bought for convenience.
1 cup of heavy cream
Optional: Chili flakes for spice
Instructions:
1. Clean your mussels by letting the mussels sit in a bowl of cold water and flour. The flour will help expel any grit inside the mussels. Let this sit for about 20 minutes.
2. Wash your fennel and discard the outter layer of the bulb. Slice your fennel bulb in half and cut into thin half moon slices. You should end up with 1/2 a cup.
3. Cut your shallots the same way as your fennel - thin half moon slices. You will end up with the same amount, if not, at least have a 1/4 cup.
4. Rinse your mussels with water and use a brush to scrub the shells. If you have any mussels that will not close, get rid of it. It's dead!
5. Some mussels will have a beard sticking out, pull the beard out.
6. Once you've rinsed and scrubbed your mussels, it's time to cook. This part will go quickly!
7. Heat up butter and oil.
8. Saute fennel and shallots until fragrant. Optional, add chili flakes for spice.
9. Add wine and let it reduce. This will take about 2 minutes.
10. Add your mussels and cover for about two minutes.
11. Give it a good shake after two minutes. Add cream and pesto sauce.
12. Cover and cook until mussels have opened up. Season if needed.
13. Once all mussels have opened up, set it aside and allow the cream and pesto to thicken and reduce.
14. Once pesto cream has reduced and thicken, add the mussels and serve.
15. Enjoy, take a photo of your dish and please tag me on social media if you recreate this dish. I would love to see and hear how yours turns out and it helps spread the word about my recipes.
Recommendation:
Serve with fresh baked baguette.
How to Bake The Best Japanese Dynamite Mussels
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Hello everyone!!! My name is Jannie and I am a self-taught cook. I’ve mostly learned from watching my mother and grandmother in the kitchen while growing up. I never knew that my passion for food and cooking ran so deep until I auditioned and competed on season 9 of MasterChef. It was from the show that the nickname, “Vegas Vixen”, was born. My friends have joked around calling me the “Vegas Vixen in The Kitchen” and the nickname stuck. I hope you like my take on well-known recipes as well as the ones I’ve created myself.
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ingredients and measurement list:
DYNAMITE MUSSELS
1 box of Green Mussels in half shell
1 bottle of Kewpie Mayonnaise (Japanese mayo)
Siracha (to your liking)
2 stalks of green onions chopped (using only the green part)
Tobiko or Masago (optional)