In a large pan with a cover add the oil and sauté the garlic and chilli for 2 minutes. Add the tomatoes and fish stock and bring the liquid slowly to the boil. Add the mussels and parsley, cover and cook for approx 5 minutes until the mussels have opened. Season with black pepper and serve.
Note: Mussels should always be cooked on the day of purchase. Select tightly closed shells or, if slightly open, those that snap shut when tapped. Store them in a damp cloth in the fridge as plastic will suffocate the live mussel. Scrub the shells clean using a bristle brush or abrasive cloth. To remove the beard which hangs out of the shell use fine pointed pliers or fingers and pull it out in the direction of the hinged end of the shell.
Makes 4 servings