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