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[MUSIC] [FOREIGN] I'm going to show you how to make
mussel mariniere with creme fraiche. My grandma was from Belgium.
And I think that's for what I know how to
do good fried and good mussel. I'm going to slice
the shallot very fine, okay? So i'll put more shallots
than garlic. Why? Because I love shallots. [UNKNOWN] so upon
[UNKNOWN], some people are very specific during slicing of a
garlic specially if Italian. See them [SOUND]. Everything is so
perfect. Why fennel? Make me think about soup of France
and I know it's a recipe from the north of
France, more west. My grandpa had a little condo in
[UNKNOWN], so every summer I was going to the south
of France. My grandpa always take me for lunch, he
always order Moules Mariniere. So grandpa's over there on the
beach eating mussel. Takes them fried into the broth like
this and eat it. My god, life was good. When
I was a kid, no Rose, but after become more
older, 16 years old, yep, Rose, yeah. Slice like this
fennel bulb. Slice it over side. Always party with my
grandpa like bring my friend in his house and we
go in the cave in the wine cellar and we
drink until you are drunk. Smell the bay leaf. Smell
it. See. [BLANK_AUDIO] I wish I almost smell 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. Yeah. [UNKNOWN]
everybody loves Gilbert, trust me. He was a party guy.
Okay, now it's time to take our muscle When you
buy the mussel, make sure to keep them in the
fridge. The mussel is fresh, closed, fresh. That no good.
My grandpa, we always meet around 11:30. Go to this
little bar with his friend, so we all go over
there and we're drinking Chablis. Chablis, white wine, Chablis, eating.
We don't check your ID in France. They don't. A
touch of butter. A touch. Why unsalted butter? Because the
mussels can be a little salty. Up. Smell the butter,
love the smell of the butter. Shallots. We don't want
any coloration and then we put the garlic. All of
fennel, put a little of fresh thyme, just like this.
Bay leaves. I'm going to deglaze everything with some white
wine. [SOUND] La. We'll come back some time 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. We get to
bring to boil, So white wine for one or two
minutes. Evaporate all the alcohol from the wine. Some [UNKNOWN]
put over there. Make sure your mussels are covered with
liquid. I cover, voila. Sometimes, [SOUND], voila. When you work
in the fancy, French restaurant, you cook the mussel one
by one. Boiling water Put your mustard to the cigun.
When you open puff take it out ice water. Yeah
you came back to be traumatized, I am traumatized. Could
have been abused. Now it's time to lower the heat
and add my Creme Fraiche. Look at this, it is
beautiful. Bring to boil again. I'll put a little bit
of chili flake. Just to give little bit of spiciness.
Little bit of white sarawak pepper, yeah. I'm gonna boil
everything one more time and we're good. Then you have
a good base of mussel mariniere [UNKNOWN] fresh. You see,
I smell that. Can you smell that? Pour them straight
into a big pot like this. So if some are
not open, then you just recook them a little bit,
if they're not open, with a touch of wine. Mm,
yep. Memory filech My grandpa is back. Grandpa, he was
eating the first one like this. [INAUDIBLE] Beautiful. Right here.
Then after, he was using that as a fork. With
his little shell, and take it like this, and [SOUND].
And you take the juice like this, [INAUDIBLE] broth, so.
[SOUND] It's all about the broth. Don't do salad. Just
french fries or belgium fries. Whose don't like french fries?
No salad, no ****! No. Fried! Fries. French fried. Fries.
French fries. [GIGGLES] You know? [MUSIC] [SOUND]