In a large sauté pan on high heat add the oil, garlic, chili pepper, and parsley.
Sauté until garlic is golden, add the white wine (Pinot Grigio) and let it evaporate.
Once the oil starts frying again add the tomatoes. If you’re using plum tomatoes crush them with your hands. Lower the heat to medium and let it cook for 10 minutes.
Rinse mussels under cold water and remove the beard that’s on the side.
Once marinara is cooked add the mussels and higher the heat.
Place lid on the pan and every 2 minutes give it a shake.
After 5 minutes remove the lid and let some water evaporate for a couple of minutes.
They are now ready to eat!
Buon appetito!