Heat 60 ml of the olive oil in a large saucepan, then add the mussels, white wine and 120 ml water. Cook over a high heat until all the mussels are open, discarding any that remain closed.
Remove the mussels and boil to reduce the liquid by half. Remove half the mussels from their shells.
Heat the remaining olive oil in a large pan and fry the garlic until lightly brown. Add the anchovies and mash with the garlic into the hot oil until dissolved.
Add the mussel liquid, the chilli and the tomatoes. Cook gently until the tomatoes have reduced to a medium thick consistency- about 30 minutes.
Season with salt and pepper and more chilli if needed. Finally put in all the mussels and half the parsley.
Toast the bread on both sides and rub the garlic. SErve the soup in shallow bowls with the bruschetta, the remaining parsley and a generous amount of good extra virgin olive oil.