Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a hot skillet over high heat. Add the cleaned mussels and <quantity>1<unit>cup</unit></quantity> of white wine

Cover the skillet and cook the mussels until all the shells are open. It will take about 5m. The remaining liquid is full of flavor and can be used in other recipes

Use a knife to release the meat from the shell. The mussels are opened

Trim, peel and finely dice <quantity>½</quantity> a red onion

Trim, remove the core and seeds and medium dice <quantity>1</quantity> tomato

Transfer the opened mussels to a large bowl

Add the diced onion, tomato and <quantity>1<unit>tbsp</unit></quantity> of chopped coriander

Add extra virgin olive oil to taste and <quantity>1<unit>tbsp</unit></quantity> of chopped parsley

Add the juice of <quantity>½</quantity> lime and salt to taste

Stir to combine and add more olive oil if necessary

Plate the mussels and add top with the vinaigrette

Garnish with parsley leaves and drizzle with olive oil to taste. The mussel vinaigrette is ready

Enjoy!