Wash the mussels under fresh water, scrape the shells as necessary and remove all the beards. Add 2 tablespoons of extra virgin olive oil and 3 cloves of garlic into a pot. Once the garlic turns golden, add the mussels. Occasionally stir the mussels. After 4 minutes, add the white wine and 1 tablespoon of the parsley. Cook for another 3 minutes and set aside. By now all the mussels will have opened. Any mussels that do not open discard as they may not be good. In another pan, add 2 tablespoons of extra virgin olive oil and the other 3 cloves of garlic. Once the garlic turns golden, add the crushed tomatoes and salt and hot pepper as desired. Let the tomatoes cook for 4 minutes. Filter the broth from the mussels and add it to the sauce. Let everything cook for 3 more minutes. Add the mussels to the sauce and the remainder of the parsley. Cook for 7 more minutes and serve with crusty Italian bread.