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Tourism PEI

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


  • 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!

Mejillones Escabechado / Latino Moonshine Mussels