Heat the oil in a frying pan, add the onion and garlic, and fry gently until translucent.
Add the tomatoes, chilli and pepper, and stir. Bubble until the sauce begins to dry a little.
Turn the heat up to high and add the mussels and wine. Cover with a lid. After 2-3 minutes, stir the mussels in with the sauce and put the lid back on.
After a few more minutes and once the mussels are all fully open, stir in the chopped parsley. Discard any mussels that stubbornly refuse to open.
Serve in a big bowl with some crusty bread.
No salt is listed in the ingredients of this recipe as the mussels are naturally salty, but taste the sauce before serving and do add some salt if you require it.
*Inspired by Carla L. featured in the Realfood Cookbook