What you need:
What to do:
Preheat the oven to 425.
Clean the mussels by scrubbing well under cold running water. Remove the beards (you might find them already clean, but if not, this is very easy to do).
Pour ½ cup of the olive oil into a shallow baking dish.
Toss the bread in pan and bake for 10-15 minutes, turning once or twice, until golden brown and crisp. Transfer the croutons to a plate to cool.
Pour the remaining ½ cup of olive oil into a large sauté pan and heat over medium heat. Add the garlic and cook for 2 to 3 minutes, or until lightly browned. Add the mussels, tomatoes, and pepper flakes and season with salt to taste (use sparingly). Stir well and cook for about 15 minutes.
Add the wine and parsley, cover, and cook for about 3 minutes or until all the mussels open. (Discard any that do not open.)
Pour the mussels and the sauce into a large serving bowl, Garnish with parsley and drizzle with extra-virgin olive oil. Stud the bowl with croutons and serve.