Mussels & Sherry Vinaigrette

Another Barrafina tapas idea for Christmas. I've always loved this one, has a nice zing.

150 ml EVOO
50 ml sherry vinegar
4 tblsp chopped fresh chives
1/2 green pepper, seeded, extra finely sliced
1/2 red pepper, seeded, extra finely sliced
1 small onion, peeled, extra finely sliced
maldon sea salt
ground black pepper
1 kg best quality mussels

1. put 100 ml of EVOO into a large pan with sherry vinegar and chives and heat gently
2. add diced peppers and onion, season
3. heat remaining EVOO in a saute pan, add mussels
4. get rid of any that don't open
5. put them into the pan with sherry vinaigrette
6. once all mussels are cooked, stir them into the vinaigrette and serve