green and/or red pepper(s)
red wine vinegar
Boil the mussels (washed/scrubbed) in a pot of boiling water for five minutes. Meanwhile, mince the peppers and onion.
Mix it with some olive oil and red wine vinegar (I think I did half and half. You can make it as watery or as dry as you want). If you want, you can also add in a dash of pepper and lemon juice.
Drain the mussels and pull off a shell from each one. Arrange onto a plate and scoop the mixture over it.
If you really want a recipe under 3 ingredients, my Spanish classmate says splashing some lemon juice over the mussels is his favourite way to eat them.
P.S. Sorry I haven’t gotten around to posting much these few weeks. I’ve collected quite a few recipes from various friends so all I have to do is to cook more often.