Mejillones Escabechado / Latino Moonshine Mussels | Tourism PEI

Ingredients

• 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