Being an ocean lover but living in a country without a sea, this recipe brings me seaside flavors from back home …

500 g (1 lb) mussels – cooked and without shells
½ cup olive oil
1 big lime – only freshly squeezed juice
1 cup fresh parsley – finely chopped
2 tomatoes – peeled, chopped in cubes.  Click here to see how to peel tomatoes.  I prefer the boiling water method.

1-2 chili peppers – finely chopped, the ones you prefer. I used this time ají amarillo (Peruvian yellow chili peppers).  Remove the seeds if you prefer it not too hot.
½ cup chives, finely chopped
sea salt
freshly ground black pepper

Cook mussels; click here for cooking directions.  Remove mussels from their shells.  Use only the ones that have opened; discard the rest.  Discard also empty shells and put mussels in a large bowl.  Season with a bit of sea salt.

 

Add chives, parsley, lemon juice

olive oil,

 

tomatoes,

 

 

 

 

and chili peppers.

 

 

 

Season to taste with salt and pepper.  Toss all the ingredients to coat.

Serve and enjoy.