※This video comes with subtitles explaining the cooking process.
Turn on the subtitle function via settings to enjoy Mana-sama's explanations together with the ASMR-enhanced sound (English subtitles available).
As we'd like everyone around the world currently in self-quarantine to enjoy their time at home, please enjoy this video we shot a while ago.
"I've been to Paris many times so I don't remember at which of them exactly I've eaten this dish for the first time, but someone took me to Leon De Bruxelles, a chain of restaurants with several locations in Paris specializing in mussels, and when I tried it it was just so good I became obsessed. It was so creamy and the celery gave it a nice accent, and now when I go to Paris I make sure to stop by one of their restaurants.
Even though it is served in a gigantic bucket I always finish it in no time in a certain 'can't stop, won't stop' manner. There are several variations of this dish but I liked the standard version best. I've heard it is originally from Belgium.
This time I recreated the flavor the way it still lingers on my tongue and adjusted the recipe by substituting Asari and Hamaguri clams that are easy to get in Japan. It's unbelievably tasty so I really recommend you try making it at home!"
Chef Mana-sama
【Ingredients】
Olive Oil: as needed
Garlic: four cloves, chopped
Onion: a quarter, chopped
Red peppers: two, plus four for color
Celery: one stalk, finely cut
Rosemary (fresh): as needed
White wine: not enough to get tipsy
Salt: as needed
Unsalted butter: as needed
Fresh cream: as needed
Parsley: enough to color elegantly
Organic/pesticide-free lemon: one
Clams: This time Asari and Hamaguri clams were substituted as they are easy to buy in Japan (hard clams also suitable) (amount: as needed)
Bucket: Whatever you fancy
【Recipe】
・Clean sand off clams by placing them in warm water of about 50 degrees Celsius (it takes longer if you do it with cold water so use warm water to save time)
・Chop garlic, onion and parsley and finely cut celery
・Add olive oil to a deep pan
Fry garlic, red peppers and onions
Lightly fry celery as well
・Add clams, then add wine
Add rosemary for flavor
・put on lid and let steam for 10~15 minutes
・Once clamshells have opened, add unsalted butter for richness and flavor
Add salt and balance flavor
Add fresh cream to make it taste creamier and more mellow
・Sprinkle a generous amount of parsley on top (great color and smell)
Lastly, add the lemon quarters and squeeze them right before serving, which will give the dish a nice acidity
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