In a large pot with a tight fitting lid, warm olive oil over low heat. Add garlic and onion and cook, constantly stirring, for about 3 minutes.
Add tomatoes and turn the heat up to medium high. Stir for 1 minute and then add wine and bring up to a boil.
Add mussels and cover pot with lid. Give it a good shake every now and then. Steam for 3 to 4 minutes or until all mussels look opened. DO NOT OVERCOOK.
Poor mussels into large dish (discard any that are not open). Be sure to pour broth into dish as well - it's yum. Top with parsley and serve with lemon wedges and crusty bread for broth sopping up.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/04/30/mussels-in-tomato-broth/