Wash the mussels thoroughly.
If needed brush and remove the beards. Discard any already open mussels.
Quarter the peeled tomatoes, deseed and dice.
Peel and finely chop the garlic.
Wash the parsley, shake dry and finely chop the leaves.
In a large pan, saute the garlic in hot oil for 2-3 minutes. Add the mussels and pour in the white wine.
Pour in the fish stock and add the tomatoes.
Season with a little salt. Mix, cover and allow to steam for 8-10 minutes until the mussels open. Throw any closed mussels away.
Scatter over the parsley.
Season with lemon juice to taste.
Spoon the mussels into deep plates.
Pour the stock on top and serve. Serve with crusty bread.