Mejillones Ecabechado / 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:

1. use the annatto oil to sweat the garlic (medium to low flame)
2. add vinegar, chicken stock, ground cumin, red or hot pepper, salt and cracked pepper and simmer for 1 minute (medium flame)
3. 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
4. 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 appetite !!!