The Allure of Mussels: A Culinary Delight

Hey today I want muscles and in a bad way and I'm not talking an old Grace Jones song, I am talking about yummy Muses in a broth that I'm going to build with lots of flavor here. First starting with my chorizo fresh from the refrigerator, I just got the casing off, got it right into my pan here with a little bit of olive oil so it could get nice and brown and crunchy and caramelized.

As I sauté my chorizo, I'm bringing out my Vidalia onion and my sliced garlic in the fat. It's going to be just the perfect conveyance to get some flavor and some sweating out of my onions here. So, I'll just add a little bit of salt, I can sweat these down and some pepper. Make sure when you chop your onion you know that it's small enough to kind of fit in the cavity of the muscle because as you can imagine you're getting in there and you're scooping, you really want this flavor in your bite not just in the bowl.

I'm really excited about my muscles today at home too. Because it's a really fast meal, and it's inexpensive, and great for guests if they want to come over all right now in my big pot here remember I went ahead and sauteed my fresh chorizo and I got the fat from that. I went ahead and sweat out my onions and the garlic and that fat right now over the top of that.

Now it's time to get in my wine, good white wine dry a little hint of sweet to it because I've got my a sop tastic garlic bread there. Wine is no good if the liquid isn't good so it's great to put some wine into play here just kind of De glaze the bottom make sure you get up all the little bits and then I'm just going to get my muscles right into play here.

These are going to be done cooking when they open up and let you at all of the muscle goodness, try to pour away from yourself slowly and get it in there and then right over the top. Going to sprinkle my chorizo lots of flavor spice yummy yummyness and then I'm just going to cover this up and let it steam. This is going to be so good, smells great. I can smell the white wine in here.

I started with a sauté of the chorizo so I could get that fat and then I went ahead and sauteed and sweated out the onions and the garlic in the fat of the toizo so flavor Galore. Look at that, it cannot wait to eat this, this is just beautiful all right here we go pile it high let me show you how to get in and get yourself some yummy goodness.

The first one I always like to just kind of go in and open it up and peel it out oh yeah it's worth that. Then I just kind of use this as my pincher and pull out all the rest of it

"WEBVTTKind: captionsLanguage: enhey today I want muscles and in a bad way and I'm not talking an old Grace Jones song I am talking about yummy Muses in a broth that I'm going to build with lots of flavor here first starting with my chorizo fresh from the refrigerator I just got the casing off got it right into my uh pan here with a little bit of olive oil so it could get nice and brown and crunchy and caramelized I'm just bringing it out so I can sauté my Vidalia onion and my uh sliced garlic in the fat it's going to be just the perfect conveyance to get some flavor and some sweating out of my onions here so just gonna add a little bit of salt I can sweat these down and some pepper it's going to be so good make sure when you chop your onion you know that it's small enough to kind of fit in the cavity of the muscle because as you can imagine you're getting in there and you're scooping you really want this flavor in your bite not just in the bowl hey today I am satisfying my urge for for muscles with my cheso and muscles got the last of my muscles out of the water there just a little bit of grit down in the bottom because they're cultivated and don't have to worry about doing too much cleaning I really love muscles at home too because it's a really fast meal and it's inexpensive and great for guests if they want to come over all right now in my uh big pot here remember I went ahead and sauteed my fresh toizo and I got the fat from that I went ahead and sweat out my onions and the garlic and that fat right now over the top of that I'm going to get in my wine good white wine dry a little hint of sweet to it because I've got my a sop tastic garlic bread there and soing is no good if the liquid isn't good so it's great to put some wine into play here just kind of De glaze the bottom make sure you get up all the little bits and then I'm just going to get my muscles right into play here now these are going to be done cooking when they open up and let you at all of the muscle goodness try to pour away from yourself slowly and get it in there and then right over the top going to sprinkle my chorizo lots of flavor spice yummy yummyness and then I'm just going to cover this up and let it steam this is going to be so good smells great I can smell the white wine in here remember I started with a sauté of the chorizo so I could get that fat and then I went ahead and sauteed and sweated out the onions and the garlic in the fat of the toizo so flavor Galore look at that I cannot wait to eat this this is just beautiful all right here we go pile it high let me show you how to get in and get yourself some yummy goodness the first one I always like to just kind of go in and open it up and peel it out oh yeah t is worth that and then I just kind of use this as my pincher and pull out all the rest of ithey today I want muscles and in a bad way and I'm not talking an old Grace Jones song I am talking about yummy Muses in a broth that I'm going to build with lots of flavor here first starting with my chorizo fresh from the refrigerator I just got the casing off got it right into my uh pan here with a little bit of olive oil so it could get nice and brown and crunchy and caramelized I'm just bringing it out so I can sauté my Vidalia onion and my uh sliced garlic in the fat it's going to be just the perfect conveyance to get some flavor and some sweating out of my onions here so just gonna add a little bit of salt I can sweat these down and some pepper it's going to be so good make sure when you chop your onion you know that it's small enough to kind of fit in the cavity of the muscle because as you can imagine you're getting in there and you're scooping you really want this flavor in your bite not just in the bowl hey today I am satisfying my urge for for muscles with my cheso and muscles got the last of my muscles out of the water there just a little bit of grit down in the bottom because they're cultivated and don't have to worry about doing too much cleaning I really love muscles at home too because it's a really fast meal and it's inexpensive and great for guests if they want to come over all right now in my uh big pot here remember I went ahead and sauteed my fresh toizo and I got the fat from that I went ahead and sweat out my onions and the garlic and that fat right now over the top of that I'm going to get in my wine good white wine dry a little hint of sweet to it because I've got my a sop tastic garlic bread there and soing is no good if the liquid isn't good so it's great to put some wine into play here just kind of De glaze the bottom make sure you get up all the little bits and then I'm just going to get my muscles right into play here now these are going to be done cooking when they open up and let you at all of the muscle goodness try to pour away from yourself slowly and get it in there and then right over the top going to sprinkle my chorizo lots of flavor spice yummy yummyness and then I'm just going to cover this up and let it steam this is going to be so good smells great I can smell the white wine in here remember I started with a sauté of the chorizo so I could get that fat and then I went ahead and sauteed and sweated out the onions and the garlic in the fat of the toizo so flavor Galore look at that I cannot wait to eat this this is just beautiful all right here we go pile it high let me show you how to get in and get yourself some yummy goodness the first one I always like to just kind of go in and open it up and peel it out oh yeah t is worth that and then I just kind of use this as my pincher and pull out all the rest of it\n"