Mussels in white wine and garlic (Cozze alla marinara)

1. Scrub the mussels thoroughly in cold water, pull off the "beards" and discard any that are broken or don't close when tapped.

2. In a large lidded pan, fry the sliced garlic with the chilli flakes in the olive oil for 1 minute, then add the halved cherry tomatoes and cook for 2-3 minutes.

3. Tip in the mussels, pour in the white wine, cover and cook over high heat for 4-6 minutes, shaking the pan a few times.

4. When the mussels have opened, take the pan off the heat; discard any that stayed closed.

5. Season with pepper (salt is usually unnecessary as the mussel juices are salty) and sprinkle generously with chopped parsley.

6. Serve in deep bowls with the cooking liquid and toasted bread for mopping up the juices.

Tip: Fresh mussels smell of the sea, never unpleasant - if one smells bad, don't use it.