• Saute the aromatics: To a large dutch oven, add 3 tablespoons extra-virgin olive oil, 6 cloves garlic, ½ teaspoon red pepper flakes, and 1 teaspoon dried oregano. Set over medium heat, stirring occasionally until the garlic and spices begin to sizzle, about 1 - 2 minutes.

  Add diced onion and saute until softened and translucent, about 7 - 8 minutes. Season with a pinch of salt.
• Clean the mussels: While the onions saute, prep the mussels. Transfer 2 pounds mussels to a colander and rinse them under cold water, scrubbing off any sand, debris, or stuck-on bits with your fingers or a brush.

  Finally, debeard the mussels by pulling off any hair-like fibers attached to the side of the shell. To remove the beard, firmly pull the beard with your thumb and forefinger towards the hinged part of the mussel. Some beards are stubborn, and you may need to yank hard to remove them.

  Note: As you're rinsing the mussels, you'll notice most of them are likely closed, but a few may be slightly open. To check if they're alive, gently tap any open mussels; if alive, they will close after a minute or so. If they remain open, they're dead and you can toss them. Additionally, make sure to discard any mussels with broken, chipped, or cracked shells.
• Deglaze and simmer: Add ½ cup dry white wine, bring the mixture to a boil, then reduce the heat to a simmer until the alcohol smell dissipates and the liquid has reduced by half, about 3 - 4 minutes.

  Stir in 1 (26-ounce) can chopped tomatoes and 2 tablespoons finely chopped parsley, and simmer for 5 - 7 minutes.
• Cook the mussels: Add in the mussels, cover the pot, and steam over medium heat until fully opened, about 5 minutes.

  Once opened, transfer the mussels to a serving bowl with a slotted spoon. Continue steaming any remaining mussels until opened, about 2 - 3 minutes. If you still have unopened mussels after 10 minutes of steaming, discard them (they're dead).
• Season: Return the mussels back to the pot, and taste and season the broth as desired with additional salt or chili flakes.

Herb Breadcrumbs:

• Just before serving, prepare the herb breadcrumbs: In a small skillet, set 1 tablespoon extra-virgin olive oil over medium heat. Stir in ¼ cup panko breadcrumbs, and saute for 3 - 5 minutes until nicely golden brown. Remove from the heat, and stir in the 2 tablespoons finely chopped parsley, ⅛ teaspoon red pepper flakes, and a pinch of salt.

Serve:

• Divide mussels amongst serving bowls and top with the herb breadcrumbs. Serve immediately, and enjoy with crusty bread if desired