Rinse the fresh blue (or black) mussels in tap water.
In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the fresh blue (or black) mussels, cover, and cook over high heat until the shells are open, about 5 minutes.
Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the shells.
In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.
Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
Add the tomatoes and fresh blue (or black) mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
Grill or toast the bread and top each slice with a portion of the fresh blue (or black) mussel mixture.