Squash and peel 4 cloves of garlic
Soften both very slowly for 20 - 30 minutes in about 2 tblsp of good olive oil in a large saucepan.
Take a sack of mussels (the net kind that they sell at the fish counter) remove their beards and scrape off any white barnacles. Discard broken ones and tap open shells - if they close then use them - if not then discard.
Take 3 tomatoes, peel the skin and scrape out their seeds. Chop into small chunks.
Take a handful of flat leaf parsley and chop roughly.
Now is the time to put it all together...
Pour a large glass of dry white wine and put it into the pan of onions and garlic - turn up the heat to medium high. Burn off the alcohol and add the tomatoes (if you want a bit of heat - add a chopped chilli)
Gently decant the mussels into the pan and mix with the onions, garlic and tomatoes. Put a lid on and keep stirring every couple minutes. When the mussels have opened it's time to serve.
Serve with some crusty bread and a dry white wine.