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Mussels with Celery and Chilli | Gordon Ramsay ctm magazine

Good cooking is all about playing with flavour, whether traditional or putting a twist on a true classic.

#GordonRamsay #Cooking

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  • Richard Senuty on August 30, 2014

    Dear Mr. Ramsey I really enjoy your programs I've become a better cook thanks to you.

  • Richard Senuty on August 30, 2014

    Dear Mr. Ramsey I really enjoy your programs I've become a better cook thanks to you.

  • Isabella Strömblad on August 30, 2014

    Looks great! 🙂

  • Josiah B. on August 31, 2014

    I'm a bit of a mussel noob, I'm assuming that you want to throw away the ones that don't open because they're not as fresh?

  • Henry I on August 31, 2014

    All Life is garlic

  • chanbla11mit on August 31, 2014

    Sorry this may be a stupid question, but Gordon what's the difference between dry white wine and normal white wine?

  • MIRAMELINDA on August 31, 2014

    Nice recipe! My favorite chef, you are the best! Xoxo. Hugs! 🙂 

  • Bass Slapper on August 31, 2014

    I doubt if anyone will eat the veggies and could any one tell me the purpose of adding them in this dish, please?

  • jake smitth on August 31, 2014

    My favorite show is chopped. Id love to see you be a guest judge in one of there episodes!

  • stucool17 on August 31, 2014

    This is pure boke

  • jason hullihen on August 31, 2014

    such a delishus treat for fairly cheep cupple dollars might be good with some chopped up beacon…

  • pagghr51 on September 1, 2014

    and here I was, thinking that I can use this recipe for homecooking..then came the 2 wines, and fresh cream.. I was like.. awww.. shucks.. those 3 ingredients are expensive here.

  • HP on September 1, 2014

    0:44 he's saying 150 ml of white wine, or something else?  :))

  • T-Rex Ngatokorua on September 1, 2014

    I usually just have my mussels raw, I can't stand cooked ones. Though, those are some really small mussels…or are they just a different type?

  • Storm nords on September 2, 2014

    Outstanding can't wait to give it a go! 

  • steamedaustin on September 8, 2014

    :28 you can see open mussels

  • Chesco on September 10, 2014

    Crème Fraiche???  Fuck no!  Use coconut milk instead!

  • Griffin Rees on September 11, 2014

    Mussels are amazing!

  • emtom1966 on September 16, 2014

    Crème Fraiche … impossible to say without sounding like a tosser. 

  • LI YUN on September 20, 2014

    could you plz put the recipe on the description……. english is not good enough to catch all the materials you used though

  • Hakim on September 22, 2014

    The wines… One is Vermouth, what's the second one?

  • Hakim on September 22, 2014

    The wines… One is Vermouth, what's the second one?

  • Roy Robson on September 27, 2014

    Just cooked it and even my young daughters loved them. Many thanks!

  • Frl_F on November 13, 2014

    I recently made the mussels and my guests were like "they are heaven!" They were better than in most restaurants!!

  • HenThaiAddict on November 24, 2014

    @Gordon Ramsay How do u remove hair from Mussels without picking them out one by one??

  • DSGriever on March 4, 2015

    You had me at "chop spring onions."

    Onions are king of all vegetables. All hail the onions

  • Pablo Parra on May 20, 2015

    what´s the name of the fortified wine he uses please??

  • Selena Gomez on June 21, 2015

    never tried mussles, have some right now im bout to pop them in the pan and do what gordon did

  • Iono on June 29, 2015

    It isn't a Gordon Ramsay dish without Crème Fraîche!

  • Vertical 05 on June 29, 2015

    is it steamed without water ? because after adding salt I didnt notice any water until the wine.

  • eli methorst on July 18, 2015

    Omg these gordon recipes are perfect!

  • Incognito G on September 22, 2015

    ah, the classic crem fresh at the end hahaha. awesome dish

  • David Vasconcelos on October 4, 2015

    Just made this. Fantastic dish, and astounded I could make something that tasted so delicious. Cooking is great!

  • Thomas Schmidt on March 29, 2016

    How do you get rid of the sand/grit?
    I've soaked them in cornmeal etc and still gritty

  • J D on October 3, 2016


  • Tatjana on October 5, 2016

    This was incredible. Just stopped eating and it turned out really well. Used a little less celery and generally combined his moules frites-recipe with this one and it was delicious.

  • Disinf3ctant on August 1, 2017

    At 41 seconds, someone is pouring hot water behind the food to make it look steamier. Ye old food photography trick.

  • Lina Hertz on October 20, 2017

    Just tried it,unbelievably tasty,thx

  • Steph Fong on February 6, 2018

    Yah, but can you not zoom in too much?

  • Allison Linner on June 23, 2018

    Affordable? This reminds me of his "budget meals" video

  • Syafiqah Erina on January 21, 2020

    Can anyone write the recipe for me

  • Jory Frenzel on February 22, 2020

    Came out really good.. my new house mussel recipe. Thanks !

  • esquire eventrade on June 26, 2020

    Minimal prep? Dude has never cleaned a 10kg bag of mussels in his life. LMAO

  • Vincent Paul Pillai on August 2, 2020

    Hi Gordon, Since we are under lockdown, is there a substitute for wine?

  • Nad Miet on December 10, 2020

    Love this recipe ❤simple and easy! This is the only way I cook and eat my mussels. Just Yummy!

  • John Crocker on September 28, 2021

    Until I saw a video of a proffesional that didn't know how to cook mussles. I had to ask myself "Do I know how to do that?" The answer is no. And by the looks of things. You just chuck'em in there with whatever flavour you're going to have for steaming. I may have to try this

  • Super Ultra Mega Rayre on October 4, 2021

    Randy Marsh would be stoked to replicate this dish. “Crème fraîche”

  • 9gemini on November 1, 2021

    Love the quick tutorial without the chefs telling your about their pms symptoms

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