Mejillones Escabechado / Latino Moonshine Mussels

By Chef Javier Alarco

• 1 LB PEI mussels
• 1/2 cup Myriad View moonshine
• 1 oz chopped garlic
• 4 tbsp annatto oil
• 5 tbsp white vinegar
• 2 oz red pepper julienne / 1 oz hot pepper preferred
• 1 oz chopped Italian parsley
• 8 oz white peeled onion wedge cut into 6ths (try to keep as much of the root end when peeling this helps keep the onion as a wedge)
• 1 tsp ground cumin
• 1/4 cup strong chicken stock
• salt to taste
• cracked black pepper to taste

Method:

• use the annatto oil to sweat the garlic (medium to low flame)
• add vinegar, chicken stock, ground cumin, red or hot pepper, salt and cracked pepper and simmer for 1 minute (medium flame)
• turn up flame to hi for 30 seconds flambé with moonshine and add mussels and wedged onion, stir cover and reduce heat to medium flame
• once mussels have all opened remove from heat add parsley adjust seasoning and serve with hand cut fried potato and a COLD beer

Buen provecho!!! / bon appétit!