Begin by rinsing and scrubbing fresh mussels under cold running water to remove any grit. Discard any mussels that remain open; set aside.

Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Add minced garlic and sauté for 1 minute until fragrant.

Pour in white wine and stir in halved cherry tomatoes. Bring to a gentle simmer and bubble for 3-4 minutes.

Add prepared mussels to the simmering broth. Cover the skillet and cook for 5-7 minutes until mussels open.

Stir in chopped parsley and red pepper flakes. Remove from heat and serve with broth in shallow bowls, ideally with garlic bread.