Recipe courtesy of By Chef Javier Alarco
lb PEI mussels
cup Myriad View moonshine
oz chopped garlic
tbsp annatto oil
tbsp white vinegar
oz red pepper julienne / 1 oz hot pepper preferred
oz chopped Italian parsley
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)
tsp ground cumin
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!
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