Jamaican Jolt Chicken Drumsticks with Mussels

8 extra large chicken drumsticks (Perdue brand sells them in pillow-packs)

Jamaican Jolt Dry Rub for those with a delicate palate:  (and here is a link to the original by Steven Raichlen)
2/3 cup dark brown sugar, packed
1/4 cup kosher salt
1/4 cup freeze dried chives
2 tablespoons coarse black pepper
2 tablespoons onion powder
2 tablespoons granulated garlic
1 teaspoon cayenne pepper, or to taste
1 tablespoon dried thyme
2 1/2 teaspoons ground allspice
2 teaspoons ground coriander
1 teaspoon ground cinnamon
2 teaspoons dried ginger
1/2 teaspoon ground nutmeg

Combine all the ingredients in a bowl and whisk to combine.  Transfer to a large jar.  I keep this in my spice cabinet.

A few hours before cooking, pat the chicken dry with a paper towel, and then season all over with the rub. Refrigerate until ready to use.  Preheat the oven to broil, and place the chicken drumsticks on a rack over a baking pan.  Broil both sides just until the chicken starts to brown.  Lower the heat to 325 degrees, place the drumsticks into the baking pan, and bake in oven until done, about 45 minutes, turning the chicken over halfway through the cooking.  When ready to serve, pour the Jamaican Jolt Mussels and all their sauce over the chicken.  Messy, but good. 

Jamaican Jolt Mussels
2 tablespoons olive oil
2 tablespoons butter
6 garlic cloves, minced
1 small onion, minced
2 teaspoons dried parsley flakes
2 teaspoons Jamaican Jolt
kosher salt
black pepper

1 pound frozen mussels, cooked according to package directions (4 minutes)
1/2 cup dry white wine
1- 14.5 oz. can Hunt's Diced Fire Roasted Tomatoes with Garlic, drained
1 tablespoon butter

In a deep saucepan, place the oil, butter, garlic, onion, parsley, Jamaican Jolt, salt and pepper.  Stir and heat gently for 10 minutes. Add the wine and and the tomatoes and simmer the sauce for a few minutes.  Then add the cooked mussels with any cooking juices, and heat with the sauce for a few more minutes to combine the flavors.   Finally, add the tablespoon of butter and stir to give the mussels and sauce a nice rich finish.