*Cook's Note: To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.
Heat up extra-virgin olive oil
in a deep saucepan
. Add the garlic and chile
peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels
. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.