Dan Hernandez: This week in The Galley, we’re down in beautiful Baja, Mexico and I’m standing in the kitchen of the one of the finest wineries in this whole region Adobe Guadalupe. Standing next to me is Carla.
Carla: Hello.
Dan Hernandez: And thank you for having us today Carla.
Carla: Thank you for coming.
Dan Hernandez: And who’s our chef?
Carla: Martha Manriquez is our chef.
Dan Hernandez: Thank you and what is it that Martha’s going to be cooking up for us?
Carla: Martha’s cooking tonight a mussel soup.
Dan Hernandez: And this is what’s going to look like?
Carla: Exactly.
Dan Hernandez: It looks beautiful.
Carla: It is and delicious.
Dan Hernandez: Okay, well how do we get started Martha? So right now, she’s going to go ahead and add the mussels.
Carla: Yes, right now she has a pan ready on the stove. She has the wine and then she’s putting the mussels in it and she is going to [Foreign Language]
Martha: [Foreign Language]
Carla: Okay, she will leave it there until it’s boiling and the mussel will be open, until they open by themselves.
Dan Hernandez: Okay, so now we’re going to make the sauce?
Carla: We are going to make the soup. So, we will remove it from the stove.
Dan Hernandez: The way that steams up looks beautiful.
Carla: Okay, now she’s melting the butter so we can better flavors for the wine because remember that we’re going to cook it with wine.
Dan Hernandez: Okay.
Carla: So, we have to wait for the butter to melt.
Dan Hernandez: Which won't take very long.
Carla: No. So now, the flour is going in. You can see it’s getting more body. Now, we’re adding the sour cream. I love sour cream.
Dan Hernandez: So, you’re going to eat some of these mussels with me?
Carla: Yes, I will. Now, we have to take out the mussels from the shell. Meanwhile, the soup is cooking. Now, we have to add the juice of the mussel. Remember that it’s the white wine.
Dan Hernandez: So, it’s kind of a mixture of the white wine and the juice that was inside the mussels.
Carla: Exactly, that’s what she said.
Dan Hernandez: Okay, we just mix in the—
Carla: Now, we have to add the mustard and the curry Remember the curry, it’s a condiment. It will give a special flavor to the cream. In fact, this dish is going to be served on July 26 for a wedding in Adobe Guadalupe. So, Martha is practicing also.
First of all, we have to set the mussels.
Dan Hernandez: You just kind of stack them all there if you place it.
Carla: Yes. You make a decoration.
Dan Hernandez: What I like about this dish is everything is local. The mussels come from the bay of Ensenada local.
Carla: From the Ocean Pacific, exactly.
Dan Hernandez: And all the vegetables and everything come locally.
Carla: Exactly.
Dan Hernandez: So, red bell peppers and we have some parsley. She’s going to add on top of that. And she has explained earlier that she really likes parsley because it’s a really strong flavor.
Carla: Exactly. That’s what we need because we were cooking with wine, so we have to have the same flavor, strong flavor.
Dan Hernandez: Strong flavor and then our soup.
Carla: Yes. And we have to go around the mussel.
Dan Hernandez: Not to knock it over or anything, that’s beautiful.
Carla: It looks delicious.
Dan Hernandez: Thank you Martha, this looks wonderful. I got to try it. That’s very good. Those mussels are delicious. Thank you very much. Gracias Martha, gracias Carla.
Carla: Gracias.
Martha: Gracias.
Dan Hernandez: If you want more information on this beautiful winery, remember it’s Adobe Guadalupe right here on the wine valley of Baja, Mexico. You can go to their website. We’ll be writing at the end of the show. If you want more information about making a trip down to beautiful Baja area, please visit the tourism’s website. There is everything you need to know abut the wine country, the whole region, even fishing information is there too. Well thanks again ladies.
Carla: Gracias.
Dan Hernandez: Let’s get back in the water and show you more exciting action right here on Sport Fishing.
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