RED STRIPE-STEAMED MUSSELS

Time: 30 minutes, plus marinating

Serves: 4

Ingredients:

FOR THE SCOTCH BONNET BUTTER:

1 Scotch bonnet pepper (or use habanero) 1/2 cup unsalted butter (1 stick), at room temperature 2 garlic cloves, minced 1 tsp thyme leaves 1 pinch ground allspice

FOR THE ESCOVITCH:

1 cup red bell pepper, stemmed, seeded and julienned (about 1 small pepper) 1 cup green bell pepper, stemmed, seeded and julienned (about 1 small pepper) 1 cup chayote, julienned (or use English cucumbers with the seeds removed) 1 cup Spanish onion, julienned (about 1/2 medium onion) 1 cup carrots, julienned (about 2 large carrots) 2 cups rice wine vinegar 4 fresh or dried bay leaves 3 tbsp kosher salt 1 tbsp whole allspice berries 1 tbsp sugar

FOR THE STEAMED MUSSELS:

5 tbsp grapeseed oil 3 tbsp thinly sliced garlic (about 3 cloves) 2 bunches scallions (about 18 scallions), chopped (about 4 cups) 750g mussels 3/4 cup Red Stripe beer Salt and pepper 1 tbsp coarsely chopped cilantro leaves, for garnish

Preparation:

1. Make the Scotch bonnet butter: Wearing protective gloves, mince 1/4 of the pepper to yield 1 teaspoon. Thinly slice the remaining pepper and set aside. In a large bowl, combine minced pepper, butter, garlic, thyme and ground allspice. Use a rubber spatula or fork to mix together until well incorporated. 2. Make the escovitch: In a large bowl, combine bell peppers, chayote, onion, carrots, reserved sliced Scotch bonnet pepper, rice wine vinegar, bay leaves, salt, allspice berries, sugar and 1½ cups water, and toss to combine. Cover with plastic wrap and store in refrigerator for as long as possible, at least 2 days. The mix will hold for 2 months and the flavours will become more concentrated the longer it sits. 3. Make the steamed mussels: Put a large heavy pot over high heat and add oil, garlic and scallions. Cook, stirring frequently, until the vegetables are fragrant and soften slightly, 1 to 2 minutes. 4. Add mussels and shake pan to mix with the vegetables, then add beer and bring to a simmer. Cover the pot and cook until mussels open, about 3 to 4 minutes. 5. Remove the lid, add Scotch bonnet butter and stir well to melt the butter. Season with salt and pepper. Discard any unopened mussels. Serve straight out of the pot, with the escovitch spread over the mussels in a thin layer and cilantro sprinkled on top.