Mussels Salad


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 pepperimg_5531

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

img_5546olive oil,









and chili peppers.




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


Serve and enjoy.


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