1.
Heat oil in a saucepan, add the garlic and red pepper flakes, cook over low heat for 30 seconds without browning.
2.
Add the tomato, sugar and 1/3 cup water. Season and simmer, stirring often, for 15 minutes or until reduced and thickened.
1.
Lightly brush the bread with 2 tbsp. olive oil. Place in a single layer on a baking sheet and bake for 10 minutes, or until crisp and golden. While still warm, rub one side with the garli
2.
Meanwhile, scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or ones that don't close when tapped on the bench. Rinse well.
3.
Heat remaining 2 tbsp. olive oil in a large saucepan, add the onion and cook over medium heat for 3 minutes or until softened but not browned. Add the parsley, thyme, oregano and wine. Bring to the boil, then reduce the heat and simmer for 5 minutes. Season with black pepper.
4.
Add the mussels, stir to coat, and cook, covered, for 3 - 4 minutes. Shake the pan often. Remove the mussels as they open. Discard any unopened mussels.
5.
Strain the wine mixture into the tomato sauce, discarding the onion and herbs. Return to the large saucepan and reheat. Add the mussels and toss well to coat in the mixture.
6.
Pile into a serving bowl and scatter with chopped parsley, thyme and oregano. Arrange the bread slices around the bowl.
