This is a modified recipe of "Mussels à la Buzara", trying to replicate a dish from http://www.dubravka1836.hr/

2 lbs mussels, scrubbed and de-bearded; dispose of any mussels with shells that stay open.
2 medium tomatoes, diced
¼ cup breadcrumbs
4 garlic cloves, minced or sliced
1 medium onion, finely chopped
1 cup dry white wine
½ cup parsley, chopped
olive oil
Salt and pepper to taste

In a large pot or dutch oven, sautee onions and garlic until beginning to brown. Add breadcrumbs and stir in. Add tomatoes and cook down until broken down and soupy. Add chopped parsley and salt and pepper to taste.

In a large skillet or pan, heat ~2T olive oil. Add the mussels. Cook for 2-5 minutes on high heat until the mussels have opened (discard any that do not open). Lower heat and keep warm until ready to add to larger pot.

Stir the mussels and their juice into the sauce.

Add white wine and heat briefly over a low flame. Serve with crusty white bread.

Modified from http://www.dw.com/en/mussels-%C3%A0-la-buzara/a-16988345 , which adapted it from Mario Sevelj of the Posat Restaurant in Dubrovnik.