Prepare

Scrub the mussels under cold water and remove the beards (furry threads) from each shell. Discard any mussels that remain open after a firm tap.

Have all ingredients prepped and ready to go, as the cooking process is fast.

Cook

Heat a large, heavy-based pot over high heat. Add olive oil and swirl to coat the base.

Add mussels to the pot and quickly push them to one side, creating a space for the garlic. Add sliced garlic and fry briefly until fragrant but not browned.

Toss in the cherry tomatoes and cannellini beans Stir everything together.

Add the chilli flakes, chopped parsley, and pour in white wine. Cover the pot with a lid and steam for 2-3 minutes, or until mussels open up. Give the pot a good shake halfway through to mix the flavours. Discard any mussels that don’t open up.

Serve

Transfer to a large bowl, spoon over the sauce, and serve with lemon wedges and crusty bread for dipping.