Ludo à la Maison - Moules à la crème.

Today, I'm going to show you how to make mussel mariniere with crème fraîche. My grandma was from Belgium. I think that's why I know how to do good fried and good mussels. I'm going to slice the shallot very fine, okay? So I put more shallot than garlic. Why? Because I love shallot. A little bit of garlic. Some people are very specific with the way to slice their garlic, especially the Italians. You see them like… Everything is so perfect, you know? Why funnel? It makes me think about the south of France. I know it's a recipe from the north of France, more west. My grandpa had a little condo in Antibes, so every summer I was going to the south of France. My grandpa always took me for lunch. He always ordered moules marinières. So, you know, grandpa's over there on the beach, eating mussels, take them fried in the broth like this and eat it. Oh my God. Life was good. When I was a kid, no rosé, but after I become more older, 16 years old, up, rosé. Oh yeah. Slice like this for the funnel bulb. Slice at the other side. I always party with my grandpa, like, bring my friend in this house, and we go in the cave, the wine cellar, and we drink until we are drunk. Smell the belly. Smell it. See? Don't smell that much like this. Cut the leaf a little bit like this. Can you smell the difference? Yes. When sometimes we do a big party on Saturday night in my house, and my parents are not here, so my friends are here, and grandpa's coming and doing some tequila shots with us. Oh yeah, Gilbert. Everybody knows Gilbert, trust me. He was a party guy. Okay, now it's time to take our mussels. When you buy the mussels, make sure to keep them in the fridge. When the mussel is fresh, close, fresh, but no good. My grandpa, we always meet around 11.30, go to this little bar with his friends, so we all go over there and we're drinking Chablis, Chablis, white wine, Chablis, eating. We don't check your ID in France. We don't. A touch of butter. A touch. Why unsalted butter? Because the mussels can be a little salty. Touch. Up. Smell the butter. Love the smell of the butter. Shallot. We don't want any coloration. After, we're going to put the garlic. Our fennel. We put a little fresh thyme, just like this. Our bay leaves. I'm going to deglaze everything with some white wine. Voila. We'll come back sometime around 2 o'clock. And of course, a little drunk. My grandma was screaming like all the time. One more. But you know what? That was part of my grandpa. I'm going to bring to boil the white wine for one or two minutes. Evaporate all the alcohol from the wine. So the mussels are clean. Put over there. Make sure your mussels are covered with liquid. A cover. Voila. You know sometimes... When you walk into a fancy French restaurant, you cook the mussels one by one. Boiling water. 20 seconds. When you open, take it off. Ice water. Talking about being traumatized. I am traumatized. I'm going to be abused. Now it's time. I'm going to lower the heat. And add my creme fraiche. Look at this. It's beautiful. Bring to boil again. I'm going to put a little bit of chili flakes. Just to give a little bit of spiciness. A little bit of white pepper. Bring to boil everything one more time. To give a good base of mussels, marinara, with creme fraiche. Voila. Smell that. Can you smell that? Pour them straight into a big pot like this. So some are not open. And you just re-cook them a little bit if they are not open. With a touch of wine. Memory. I feel like... Like grandpa is back. He was eating the first one like this. It's cooked perfectly. Look, it's beautiful. Try it. Then after he was using that as a fork, with his little shell, and take it like this. And you take the juice like this. Because it's all about the broth. That's very good. And it's all about the broth. Don't do salad. Just french fries. Who doesn't like french fries? No salad, no bullshit. French fries. You know.