Begin by rinsing 1 pound of fresh mussels under cold water, scrubbing the shells with a brush to remove any grit. Discard any mussels that remain closed after tapping them gently.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat for about 1 minute. Add 4 cloves of minced garlic and sauté until fragrant, about 1 minute.

Pour in ½ cup of dry white wine, scraping the bottom of the skillet, and stir in 1 cup of halved cherry tomatoes. Bring to a gentle simmer for approximately 2-3 minutes.

Carefully add the prepared mussels, cover with a lid, and let steam for 5-7 minutes, or until all mussels have opened.

Stir in a handful of chopped fresh parsley and ½ teaspoon of red pepper flakes. If desired, squeeze in fresh lemon juice. Mix gently for another minute before serving.