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1
Make the salsa.
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2
Combine all the ingredients in a bowl and set aside.
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3
Do not add salt yet.
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4
Clean the mussels.
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5
Brush them and pull out their beards.
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6
Discard any with cracked or open shells.
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7
Place in a bowl, and rinse in several changes of cold water.
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8
Cover with cold water, and stir in a generous amount of salt or 2 tablespoons of vinegar.
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9
Let sit 15 minutes.
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10
Drain, rinse and soak again for 15 minutes.
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11
Drain and rinse.
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12
Combine the wine, onion (or shallots) and garlic in a large pot or wok, and bring to a boil.
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13
Add the mussels, cover and steam five minutes or until the mussels open (this may be easier for you if you do it in two batches).
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14
Shake the pot or stir halfway through steaming to redistribute the mussels.
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15
Using tongs, remove the mussels to a bowl.
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16
Strain the cooking liquid into another bowl through a cheesecloth-lined strainer.
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17
Set aside.
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18
Remove the mussels from their shells, and set the shells aside.
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19
Discard any mussels that havent opened.
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20
Rinse the mussels very briefly to wash away any lingering sand.
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21
In a large bowl, mix together the salsa with 1 cup of the strained cooking liquid from the mussels.
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22
Taste, and add salt if desired.
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23
Toss the mussels with this mixture, cover and refrigerate for one hour or longer.
