Highland Mussels | Jamie Oliver | Jamie’s Great Britain

Listen I’m gonna be here the next couple
of months. Chop it up, press down like that. I haven’t got a clue what I’m supposed to be doing.
We need to get our stuff on, that is what I’m talking about.
Twist like that, give it a ruddy good spanking. Perfect, just having a moment. So I’m going to do a beautiful dish with mussels and the arbroath smokies. Mussels, to start off with these are one of the most ethical fish that you can actually
eat and buy these days. You can get them in the supermarkets. We should all be
eating way way more of these and all you need for this is actually about half a
smokie. Okay I’m just gonna pull apart like that. So I want one side of a smokie
and the sort of the sweetness, the flavour and the smoke of that one side is enough
to really affect the all-around flavour of the whole dish. When you get your
mussels, I mean you can get your fishmonger to clean them, they’re kind of
living on ropes like this. It almost looks like wire wool. What you need to do, quite simply, is just pull it slowly and then off. First off chop up
two leeks, two sticks of celery and a bunch of fresh parsley. A quick glug of
olive oil. You want the pan screaming hot, then the veggies can get cooking with a
generous knob of butter. Butter and leeks, best friends, and now for that
gorgeous smoky fish. I’m actually gonna put this at the bottom of the pan,
because I want that flavour to permeate every last bit of this dish. Go in with
the parsley and go in with literally loads of these mussels, like that. Go in with a good
old slosh of whiskey, this is a homage to our native brothers so it would be rude
not to. Whiskey and seafood, there you go. It’ll just fire up and then it will burn
down. To cook the whiskey’s beautiful, you get all those sort of scents and sort of
perfumes from the barrel and all that sort of stuff so that’s really really
good. Then kiss those shells with about 200 millilitres of double cream, just pour it in. I’m gonna give it a last stir up. To help
me, I’m gonna nick a trick from our arbroath smokie man. I’m just going to get a nice old
sort of cloth. You want to put a lid on here now, I haven’t got one so I’m just
gonna literally submerge it into some water and I’m gonna put that on here,
which probably won’t work, but it is all I’ve got, so imagine that was
a lid okay, use your imagination. These will cook for a couple of minutes
till the shells open, which gives me enough time to get started on the
sourdough. I want to kind of almost cut into it like pac-man. Just put big old
chunks on the grill and chop up a sweet garnish of parsley and celery leaves.
Let’s check on this toast. Oh yeah it’s toasting nicely, look at
that. When that toast comes off there, nice and hot, just give it a little rub
with some butter like that, use a smaller bit of butter, but I’m outside. This is
proper Huckleberry Finn stuff. This dish is done when the mussels are open and
the liquor is boiling which is about now, because I can kind of hear it. If you
have a little look inside here now. Look at that. Oh yeah! Yeah that’s good. You know what
I’m gonna put a bit more of that smokie in there, let’s call it one smokie. Flake
a few more bits of that in. You’d be amazed at the amount of juice that comes
out of mussels, like pints of the stuff, and that’s the good stuff. I mean the
juice is almost as good as the shellfish itself. If you’ve never had mussels
before, you’re missing out. And then just pour that all over again and the idea of
course is that you’re picking the mussels, eating the meat. You got this
beautiful broth, that you can stick these toasts into and there you have got a
brilliant brilliant dish. Beautiful.

100 comments on “Highland Mussels | Jamie Oliver | Jamie’s Great Britain”

  1. laurence apitz says:

    this looks insanely good! I’m French, could you please tell me what kind of fish smoky is ?
    and where can I get that ?

  2. Michael Tabone says:

    1st August? …Is it the right time of the year? 😛

  3. Hangry Mates says:

    Wow! Amazing Mussels.

  4. Illya Petrov says:

    Beautiful cooking, beautiful country scotland just beautiful!

  5. good indian says:


  6. Shirley Castle says:

    Cooking outdoors just makes everything taste better.

  7. l S says:

    nifty idea i picked up from this: adding smoked fish to mussels eh. thanks 4 this upload.

  8. EvilHomer says:

    Учу английский, Джеми молодец.

  9. Radovan Obal says:

    You do have a metal bowl you could have used as a lid

  10. The Seven Angels says:

    Jesus christ that bread tough, its like a dinosaur fossil

  11. clam85 says:

    Love me some genuine authentic jamie

  12. Adrian Mircea says:

    cooking in Aluminium ?!?

  13. Green Ghouls says:

    It's tragic that Jamie Oliver's British. He's so much more pathetic and annoying than any other famous British chef.

  14. Soug Sim says:

    mussels are the best summer food! with an IPA (:

  15. Oto medi says:

    Samwise the brave?

  16. kaka says:

    Very bland

  17. Patricia Vincent says:

    Fabulous!!! So simple!

  18. Elazul2k says:

    Making me hungry! xD

  19. TeleBlur says:

    I gotta try eating those again, it's been very long!

  20. SavageArfad says:

    That bread is from the stone age.

  21. Speckled Jim says:

    European mussels are so small.

  22. Sam Czarina Baron Sung-Marquess says:

    Probably more whisky for my batch because I can't have cream!! Unless it's non dairy. And they have to be fresh water mussels. Can't have the other kind. Other than that, I'll be able alright with it. Glad you're using sourdough bread. That looks like the 2000 year old bread on BBC.

  23. footballcoreano says:

    is sea foods famous in britain? i was always wondering because britain is a island country but i never heard famous sea food dishes in britain not to mention any dishes from britain.

  24. Ghostwriter says:

    Ngl, salivating a little watching this.

  25. Wes Hunter says:

    He coulda put his chopping board on the pot, and still been able to use it….just sayin….I think I prefer a slightly used, wet hand towel draped over fresh seafood:)))))

  26. Maycon Barreto says:

    Usa um lenço chadres eu sou crédulo ! Esplêndido .

  27. トスチー says:

    Im hungry……..

  28. Bronson Wally says:

    Screw the ads. Screw the ads. Screw the ads. Screw the ads. Screw the ads. Screw the ads. Screw the ads. Screw the ads.

  29. Trevor Peterson says:

    Is it just me or is Jaime turning into Samwise Gamgee?

  30. Denis Fitzgibbons says:

    What are "smokies"?

  31. Meenu Menaka says:

    Beautiful place and 😋 dish

  32. NOLAN’S EMPIRE says:

    in greece we all eat mussels cooked with rice

  33. freakyflow says:

    Jamie if you ever come to Canada try a Lobster boil.. From a Acadian family (like the Cajuns) I grew up on everything from the sea From dad fishing and making trades from his hunting (Moose, Deer Duck and rabbit) Now i carry on the same things and my Philippines / Canadian girlfriend loved to grow tomatos and carrots peas and herbs

    We still buy store items ..But how cool it it to get fresh farm eggs/milk/chicken with fresh moose and trout …Nothing like trout cooking with maple syurp ground moose and beef burgers on a sour dough bread somone made that day

  34. Mastashake says:

    I just died

  35. zinash sidamo says:

    Wow!!!Amazing cooking

  36. Jot Grewal says:

    Jamie is the ultimate tv pub cook!

    If you want a masterclass watch chefs like GR or MPW …

    If u want to learn how to make beans on toast and perhaps jazz it up …. Jamie is your man

  37. 쿠키키친CookyKitchen says:

    진짜 맛있겠다!! 해물크림스파게티 맛이 날듯해요!! ㅎㅎ

  38. Denizli Turkey says:

    Why have you got old just in 8 years????

  39. Tom F says:

    Merveilleux ! Next are spanish mussels in hot sauce ?

  40. Incognito says:

    Jamie looking homeless after all his restaurants shut down.

  41. diegoyotta says:

    Immortal Mussels

  42. Dean Mullen says:

    Jamie's new restaurant in the woods

  43. Mill Eudic says:

    Ha ha, I see a potential lid behind to the right.

  44. dennis michael says:

    and you are wiping rear end with lake water after you take a crap……no thanks darling

  45. bk says:

    BBQ mussels, try it.

  46. مشعل التركي says:

    Jamei my friend u cocking like a Maintenance worker do a favorite for your self and Stay away from cooking This is not your place

  47. Bassel Abouzahr says:

    Uhhh how about just use the huge ass chopping board instead of that cloth. Genius

  48. Last Light says:

    Wonderful! Can't wait to try it. Where do you put the shells afterward if you don't have an ocean nearby? That is the reason I don't cook mussels. Even if you do have an ocean, but don't have a boat – couldn't have everyone just chucking the shells in at a dock.

  49. Earl Powell says:

    Mussels will be my last meal BUT WHAT THE HECK IS A SMOKIE????

  50. Jpilot says:

    I love the way he cooks 😍

  51. jam says:

    Jamie must be too hot to sense the firing heat😂

  52. King Man says:

    Jamie Olive Oil !!!!

  53. ヒロヒロ says:


  54. orlando124431 says:

    I've never eaten a thing that causes instant vomiting and anal explosions like muscles. One is enough to send me right to the bathroom

  55. roger anderson says:

    skills ….

  56. michaelangaloe says:

    I remember cooking my first brisket, like it was……… shut up.

  57. Foxtrot815 Jr says:

    2 hairy bikers Jamie oliver and Hugh Fearnley are the best cooks ever, always tells people to understand how to do it and tells what it is.

  58. Dave d'Video Maker says:

    I would season the mussels with a Knorr fish stock pot.

  59. Incognito says:

    Jamie is a chef the same way a McDonald's is a restaurant. Just like an instagram model, all bullshit, no substance, no michelin stars. Rubbish cooking rubbish food. No wonder his restaurant group has filed for bankruptcy and gone into administration putting thousands out of a job. Wouldn't feed Jamie's food to my dog. Watch Ramsay or Marco for real skills and recipes not this simpleton village cooking.

  60. Marlene Dietrich says:


  61. I love Dogs says:

    What ever happened with the changes that you tried to work in the LA school district cafeterias? Did they finally listen to you or was it a waste of time? I never heard anymore about it.

  62. Mitko Mitkov says:

    The greatest chef evar! RESPECT !!!

  63. hans says:

    I'd probably end up choking on the shells. multiple times.

  64. Waylon翁 says:

    I thought I was watching Samwise Gamgee from Lord of the Rings

  65. Joshua Blair says:

    Dumb question but what is the Smokey fish?

  66. Kev Niu says:

    ur restaurant still flopping tho

  67. unknownC151A says:

    Nice video Gordon!

  68. Chris Davies says:

    This is probably the only kitchen Jamie can afford now.

  69. Dude Trust Me says:

    "sustainable mussels…. we should all be eating way way more of these" … Bruh it's only sustainable because we aren't eating way more of that…

  70. Perda De Peso Dietitian says:

    I really want to hit 20000, I�ll appreciate any suppor

  71. V R says:

    Gordon did it better years later on natgeo….juss saying

  72. caitgems1 says:

    Just up the road from me 😁

  73. DJ4NTI says:

    0:01 Is that YNW Melly in the back?

  74. A Dash of Real Estate says:

    I love how rustic this video is.

  75. Chris Lucas says:

    you cookin in alu????

  76. suraj adhikari says:

    sir can i use garlic on bread???

  77. uncledeadlythefirst says:

    What the hell kind of fish is a smokey?

  78. Live-Counter.com says:

    Too bad that so many videos were deleted by Oli.

  79. donaskmey says:

    My mum first showed me a dubbed? version of your The Naked Chef series back when I was in 7th grade. 2003-4 ish? (Can’t remember whether it was the series title or your looks or your cooking that lured me to the tv in the first place) And since then I’ve searched for and watched nearly all of your tv shows & youtube videos, and it’s amazing how accessible your contents and recipes have become and how your presentation style hasn’t changed much over the years (which is kind of comforting) while you maintain your high enthusiasm for good, hearty, healthy (sometimes indulgent) food that anyone can try and share. You are the best and the most encouraging chef/cooking teacher in the world (and the only other celebrity I’ve followed for so long other than Britney Spears, but that’s nearly 20yrs ago)! Thank you!

    On a side note, as a long time fan, I couldn’t help but notice how stressed you appeared to be sometimes on the past shows. Hope you take good care of yourself, if not for us fans or your vast variety of businesses then definitely for your family.

    A great many thanks and much love to you and Team Oliver! (And to all those who helped along these years too!) Long live Gennaro and Jamie!

  80. /Pol/ack The Polack says:

    What the heck is a "smokey" and where would I find one?

  81. Darren 000000 says:

    like one of the best cook on the planet

  82. Leah Clark says:

    Love the recipe and even and rustic cooking. And love the beautiful plate.

  83. SÄFETYKIT says:

    I'm sorry but can somebody tell me what the hell he is cooking? What is that? Is that a plant or something?

  84. Janet Graham says:

    I've never have eaten mussels. Never had the chance too.

  85. scatcat1994 says:

    Whiskies fur drinking ya southern softy

  86. Ill Omens says:

    about as Scottish as enchiladas

  87. Bobby Joe says:

    🔥good job boss 🔥

  88. BrickFilmsCinema says:

    Oof the Scottish wouldn't like it much to label the highlands as "great britain" haha

  89. Glen J's Kitchen says:

    This recipe is superb! makes my mouth watered.

  90. Chop Happy says:

    I love making seafood dishes on my channel and this one just got added to my list! Looks so yummy

  91. Emy Xanth says:

    Oliver έλα Ελλάδα να φάμε ωραία και φρέσκα μύδια με εκτιμήσεις

  92. MrSIXGUNZ says:

    your still one of the best ever !!!

  93. wild fire says:

    with acute decompensated heart failure. Blockade of neprilysin , a protease known to degrade members of the natriuretic peptide family, has also been suggested as a possible treatment for heart failure. Dual administration of neprilysin inhibitors and angiotensin receptor blockers has been shown to be advantageous to ACE inhibitors , the current first-line therapy, in multiple settings. [37] [38]


  94. JE says:

    so sloppy and rushed, the dudes lost his touch… no seasoning?

  95. Paul Hatcher says:

    Jamie you are a genius

  96. กูเอง มึงจําได้เปล่า says:


  97. Mom Ecil Vblog says:

    Yummy! Delish!

  98. Lars Müller says:

    mussel magic

  99. Rachael Park says:

    Seafood is always right 😊

  100. David Eddy says:

    Spiv goes to Scotland and talks more bullshit!

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