Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Chardonnay
Ingredients:
2 pounds of mussels (discard open ones)
8 large garlic cloves, chopped
2 lemons, cut in quarters
3 tablespoons of paprika
1/2 cup of Goosecross Chardonnay
1 tablespoon crushed red pepper seeds
French bread sliced
Directions:
Under running water, using a spoon, spatula or other kitchen tool, remove calcium and other deposits from the shells. Remove the beards (strings in the shell openings).
Cooking time is usually 15-20 minutes at medium high heat.
Place the mussels in a 3 or 4 gallon stainless steel pot with lid. Add all the ingredients. Partially press the lemon quarters to free the juice. Cover and wait for steam to appear. Stir the mussels every 3 minutes to ensure that all the mussels come in contact with the liquid below. Cover pot between stirs. When the mussels start separating from the shells it is time to turn the heat off.
Serve the mussels by themselves and pour the sauce in small bowls. To eat: separate the mussels into halves, loosen the meat and scoop the sauce so it covers the mussel. Pour into your mouth.
Dip the slices of bread in the sauce and drink Goosecross Chardonnay.
Serves 4
Recipe by Rafael Dieppa, FL
Goosecross Wine Club Member
