Prepare the Mussels:

1. Rinse the mussels under cold water. Scrub the shells to remove any debris and debeard them by pulling off the fibrous “beard” that sticks out from the shell. Discard any mussels that are cracked or do not close when tapped.
2. Cook the Aromatics:
3. In a large, heavy-bottomed pot, heat the olive oil over medium heat.
4. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional minute, until fragrant.
6. Add the Tomatoes and Liquid:
7. Stir in the cherry tomatoes and cook for about 2 minutes, until they start to soften.
8. Pour in the white wine and bring to a simmer. Let it cook for about 3 minutes to reduce slightly.
9. Add the chicken or vegetable broth and lemon juice. Stir in the fresh oregano, fresh thyme, and crushed red pepper flakes (if using). Season with salt and pepper to taste.
10. Steam the Mussels:
11. Increase the heat to high and bring the liquid to a boil.
12. Add the cleaned mussels to the pot and cover with a tight-fitting lid.
13. Steam the mussels for about 5-7 minutes, until the mussels have opened. Discard any mussels that do not open.
14. Finish and Serve
15. Stir in the chopped fresh parsley and give the mussels a good stir to coat them in the flavorful broth.
16. Serve the mussels in large bowls with plenty of the broth.
17. Accompany with crusty bread to soak up the delicious broth.