Clean the mussels, removing the external beard. In Heat the oil and sauté the crushed garlic and chilli in a large pan. Add the mussels, the lemon, the halved cherry tomatoes and two teaspoons of SALSA VERDE. Cover with a lid and cook for a few minutes until the mussels are open.
Transfer the mussels onto a plate and add black pepper possibly grated.
For an even fresher flavour add the lemon zest and a spoonful of SALSA VERDE.
Vernaccia di San Gimignano D.O.C.G. served cold