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Mejillones Escabechado / Latino Moonshine Mussels

Recipe courtesy of By Chef Javier Alarco



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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