Serves 4

20 fresh mussels, scrubbed and beard removed
2 medium onions, finely chopped
2 hot peppers, seeded, deveined and chopped
1 1/2 tablespoons parsley, finely chopped
1/2 tomato, peeled,seeded and diced
1 cup sweet corn kernels, cooked
1 tablespoon oil
3 key limes, juiced
Salt and pepper
1 key lime, cut in wedges

Cook mussels in boiling water and remove from pan as soon as they open, to prevent overcooking them. Discard mussels that do not open. Cool. Open mussels with a knife and place half on a serving dish.

Combine in a medium size bowl the onion, hot peppers, tomato, parsley, corn, oil, key lime juice, salt and pepper. Let mixture stand for 15 minutes.

Place approximately 1 1/2 tablespoon of this mixture over each mussel. Serve with lime wedges.