2 quarts fresh mussels, scrubbed and the beards removed
2 tablespoons extra-virgin olive oil
2 red fresno chilies
2 shallots, peeled
1/4 cup fresh cilantro leaves
1. Preheat the oven to 450 degrees. Place an empty cast-iron skillet inside and let it heat for 30 minutes.
2. Pull out the rack with the skillet and add the mussels and 1 tablespoon of olive oil. Return to the oven. Every 3 minutes stir the mussels with a wooden spoon.
3. Mince the chilies, shallots and cilantro and put in a small bowl. Dribble in the remaining olive oil.
4. When the mussels are all open (usually around 6-8 minutes), remove the hot skillet and pour in the dressing. Stir well. Pour all the mussels and juice with the dressing into a large bowl. Squeeze the lime over the mussels and serve very hot.