1 cup green olives, pitted
2 tablespoons capers, drained and rinsed
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
4 pounds mussels, cleaned and trimmed
2 tablespoons extra-virgin olive oil
2 shallots, chopped
1 head garlic, cut in 1/2
1 red chile, cut in 1/2
8 sprigs fresh thyme
1 cup dry white wine
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