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Mastering Mussels: From Good to Gourmet
Welcome to the Course
Introduction (1:09)
French Cooking Academy Club
Tips for Using this Course
Section 1: Beginning with the Basics
A Brief History of Mussels (2:48)
How to Clean Fresh Mussels (2:03)
Cooking Mussels Marinière Style (6:58)
Discovering Mussel Recipes from Three Different Regions
Normandy Style Mussels with Cider Velouté (10:19)
Provençal Mussels with Tomato and Basil Sauce (9:22)
Mussels with Chorizo and Cream (6:43)
A Recap of What We've Learned So Far
The Importance of Mastering the Basics First (1:58)
Section 2: Exploring the Culinary Versatility of Mussels
Broiled Stuffed Mussels with 'Snail Butter' (11:06)
Mussel Pasta with Pistou (8:34)
Saffron Mussel Soup (13:20)
Cooking Challenge: Layering Techniques to Make a Bistro Recipe
Curried Mussels and Fish Fricassée with a Seafood Sauce (12:23)
Mussel Pasta with Pistou
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