1

If the mussels feel gritty, rinse them under cold running water and drain. In a saute pan, heat the olive oil over medium heat and add the garlic. Stir for 1 minute, add the mussels, and stir for 1 minute more. Remove from the heat and let cool.

2

In a bowl, sprinkle the onion slices with the coarse salt and then toss and rub the salt into the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the onion slices to a colander, set it in the sink or over a bowl, and let drain for about 15 minutes. Working with a little at a time, squeeze the onion slices in your fists to extract as much liquid and salt as possible.

3

In a salad bowl, combine the mussels, onion, chile, mayonnaise, lemon juice, capers, dill, and parsley and stir gently to mix. Season with salt and pepper.