This is what you'll need: 1/4 cup olive oil, 1 onion, chopped fine, 6 cloves of minced garlic, 3 tablespoons of chopped fresh parsley, 2 cups of drained canned tomatoes in thick puree, 1/4 teaspoon of dried thyme, the same amount of dried red pepper flakes, 4 pounds of mussels, scrubbed and debearded, 1/8 teaspoon fresh ground black pepper, and salt if you like! Now, in a large pot, you will want to heat moderately the oil, then add onion, garlic..and cook, whilst giving it an occasional stir. When the the onion is translucent, after about 5 minutes, stir in the parsley, tomatoes, thyme and red pepper flakes. At this point, lower the heat and simmer. Partially cover the pot, and cook for just under half an hour whilst stirring occasionally. Following this, get rid of any unsuitable mussels(broken, or open), put the mussels in the pot, cover it and bring it to a boil. Around 3 minutes later, remove any mussels that are open, keep boiling, and get rid of any mussels that don't open. Now, stir in the black pepper to the broth. Add salt if required, place the broth over the mussels and serve, with Garlic toast...yummy!