CUISINE ~ Seasonal Recipes
Spring recipes from Solstice
Maple Mustard Mussels
Sean Buchanan - Executive Chef
Ingredients
- 2 pounds live mussels - soak, rinse & scrub
- 1 T olive oil
- 2 crushed cloves of garlic
- 1 pinch red chili flakes
- 1/2 C white wine
- 1/4 C VT maple syrup
- 1/4 T heavy cream
- 3 T whole grain mustard
- Salt and pepper to taste
Best Practice
First, clean your mussels, it makes it all the difference. Heat a large pot that will fit all of the mussels. Once the pot is hot, pour in the olive oil and add the garlic and chili flakes. Sauté until the garlic is golden brown. Add white wine, maple syrup, and mussels to the pot. Cover and let the mussels steam until the shells open up. Remove the lid. Remove the mussels and place in a serving bowl. Add the heavy cream and whole grain mustard and reduce the sauce by half. Season the sauce with salt and pepper to taste. When the sauce is of the desired taste and consistency pour over the mussels. Serve with fresh bread and enjoy.
Maple-Chili-Tini
Kim Lambrechts - Food & Beverage Director
Ingredients
- 3 oz of Sunshine Vodka
- 2 Tablespoons of Vermont Maple Syrup
- 1 Teaspoon of Finely Chopped Habanero Chili
- 1 Tablespoon of Fresh Squeezed Lime Juice
- 4 cubes of Ice
Best Practice
Infuse the vodka with the chili and let it sit for about 10 minutes to extract the natural flavor. In a shaker combine the ingredients, shake well & strain into martini glass.
