Mejillones Escabechado / Latino Moonshine Mussels
Recipe courtesy of By Chef Javier Alarco
Featured PEI Ingredients
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!