Heat the oil in a large saucepan over a low heat. Add the garlic and cook for about 5 minutes until golden. Add the wine, tomatoes, chilli and chopped parsley and bring to the boil. Season well with salt and pepper.
Add the mussels to the pan, cover and cook over a high heat, shaking the pan frequently, for 4–5 minutes, or until the shells have opened. Stir well and discard any that remain closed.
Scatter the whole parsley leaves over the mussels and serve immediately with crusty bread, if liked.