Sauteed Mussels with Tomato

Method

1. Clean the mussels: remove the beard (byssus) by pulling it off. Scrub each mussel under running water to remove any dirt or impurities.
2. Place the cleaned mussels in a net or a clean kitchen towel. Twist the towel tightly so the mussels stay closed and do not lose their natural liquid.
3. In a large pan, heat a generous amount of extra virgin olive oil over medium heat.
4. Add the crushed garlic cloves and the parsley stems (keep the leaves for later). Sauté until the garlic is golden and the stems are fragrant.
5. Add the cherry tomatoes, cut in half. Cook for a minute, stirring gently.
6. Add the mussels to the pan. Cover immediately with aluminum foil (or a tight-fitting lid) to create steam. Cook for about 3-4 minutes until the mussels open.
7. Remove from heat. Discard any mussels that remain closed.
8. Add the chopped parsley leaves. Toss the pan to combine everything well.
9. Serve the sautéed mussels with their juices on slices of stale or toasted bread to soak up the sauce.