This was really tasty and a great way to use up some of the cherry tomatoes.
I cover the mussels in cold, salted water for a couple of hours
before starting, discarding all broken ones and any that never close.
Saute a handful of diced onion, a minced garlic clove in a little olive oil. Add the clean, de-bearded mussels, a glug of white wine and a dash of black pepper. Cover and bring to the boil, then let steam with the heat off for a few minutes. Let cool.
Strain the mussels, retaining the liquid. In the same pan, saute some green or red pepper, perhaps some more onion/garlic and a handful of cherry tomatoes per person. Add the liquid back in and simmer to reduce. Separate the mussels from their shells. Cook your pasta. Just before al dente, add the strained pasta to the reduced sauce along with the mussels. Shake/toss gently until warmed through and serve. Don´t add salt until the very end after tasting, because I find the liquor from the mussels is quite salty enough.