Fry the finely chopped garlic, parsley, and add the diced tomatoes and freshly ground black pepper on a warmed olive oil in a suitable dish. When boiled pour white wine and add the mussels. Cook covered for 2-3 minutes, and when the mussels open the stew is ready. Removed shells, if desired, add bread crumbs to dense the sauce and pour over mussels.
Do not salt mussels. Mussels which are not opened should be removed.