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
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
and chili peppers.
Season to taste with salt and pepper. Toss all the ingredients to coat.
Serve and enjoy.