Method – Put the mussels in a saucepan over high heat. Let them open, then throw away the water that came out of them. Take a frying pan, heat oil and chopped garlic (but be careful not to burn it). Add chopped cherry tomatoes and let them cook over low heat for a few minutes. Add the mussels and sprinkle with abundant pepper and chopped fresh parsley. Cook over low heat for five minutes.
Recipe from: http://www.opensourcefood.com/people/Benedetta/recipes/peppery-mussels
Changes were made. http://creativecommons.org/licenses/by-sa/3.0/