In a heavy-based saucepan heat oil and add mussels, garlic and chilli. Stir for 2 minutes, or until mussels begin to open, then add wine, tomato and parsley, seal pan with an airtight lid and cook for 2 to 3 minutes, or until mussels open fully. Discard any closed mussels.
When mussels have opened, serve with fresh bread or well-buttered toast.
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