Mussel Salad

• 5–6 lb / 2.30–2.70 kg mussels in the shell
• 2 tbsp extra virgin olive oil

Scrub the mussels and knock off any barnacles. Rinse thoroughly in a colander held under running water to get rid of any grit and sand, and discard any mussels that remain open when tapped. Put the mussels in a large saucepan, cover with a tight-fitting lid or foil, and set the pan over a high heat for 3–4 minutes, during which time the mussels will cook in their own steam and open. Remove from