James May is back in the kitchen and this week he’s experimenting with the classic French dish: Moules Mariniere. Will adding gin improve or ruin it?
Get your hands on some James Gin:
If you’re in the UK head here: https://bit.ly/JamesGinDT-YT
If you’re in the USA head here: https://bit.ly/DTYTJamesGinUSA
For non-UK and non-USA: https://global.jamesgin.com/
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Hey! My father’s name was James May. But he was from Texas.
James is a true foodie. The way he breaks down flavors is spot on and not pretentious. He's also genuinely entertaining.
We need a Gin with Beans episode!
You will have to try peanut butter lettuce and Brown sauce sandwich
Try both mussel dishes, 1 with cream ,1 without. To taste the different flavour, also instead of using cutlery to eat the mussel, use a empty mussel shell to scoop the broth and mussel
Sorry, I’m Italian, ranting about food is our thing 😅
Cream with fish? No, thank you: I want to taste the fish. Cream will smother the flavour, both fish and wine.
Also…. Please, fish goes with garlic 😢
Looking forward to our stay at the Royal next Sunday. 🎉😊
Gin is too strong for mussels. I would never use anything other than beer or wine for mussels….
"It's our house wine at home." Brilliant.
gin infused CHEEESE
I think it cold be interesting in agedashi dōfu, substituting the mirin with gin
Please ruin more poncey French dishes!!!!
Is there a health law, all chefs need wear a hat or net, when cooking for the public ?
Just had some mussels in Belgium. 😊
You just can't ruin a French dish; It's French already
This is great thank you. My big question is about the stove top- is that electric? Induction? or are there gas burners underneath?
I'm really not a fan of food where you have to faff about with it on the plate just to get it in your mouth. Fancy food but hilarious and entertaining video.
cream ? not mariniere then
Definitely would go for the gin one, without the cream.
If our James grew his beard longer, was just thinking Billy Connolly lol.
James wearing a white Rolex Milgauss…..Nice!!👍
you bought fresh mussels, some might have died while they were stored or transported. Therefore, recheck the mussels and discard any dead mussels. mussels you suspect are dead or off, as spoilt seafood can be deadly.
Is James trying to turn into Eric Clapton? He look like him more every day – especially with the glasses on.
The closed mussel after cooking myth is bollocks and stems from some 70s cookbook. They're demonstrably fine to eat.
Please do Penne a la gin
Muscles love to live near sewar outpipes 💩 🍴 Bon appetite
Johnny Sutcliffe is a lovely man. You can tell that ‘he knows his onions!”
Dunno why but from a crew standpoint and a co host even it seems like a joy to work with James in anything.
Gin Gravey.
Not watching this.
👍👍👍
“The one with wine, smells like wine. And the one with Gin smells like gin.” Ooh yes very informative indeed
Whot happened to the Chef's Hat ? . Guys with long hair should cover it in a Kitchen, especially in a pub Kitchen 🤔. Note 📝 to James.
Do one of those 60’s jelly dishes and fill it with gin.
What we really need is an alcohol free bottle of Gin with the same taste but without the £11.50 exise duty on every bottle of Spirits . So why does Gordons Zero cost the same as full strength alcohol version. Profiteering or what ?
Get a haircut !
Fly @ 3:46, must have escaped from James wallet.
if you put crème in moules.. you make moule à la crème, not moules marinières