Rinse the mussels under the cold water. Clean up any dirt and remove beards. Discard any broken or open mussels.
Heat 2 tbsp of oil in large saucepan and add chilies and 4 garlic cloves, peeled and crushed. Fry for 2 minutes, stirring frequently, until garlic is golden brown.
Add mussels and cook over high heat for 2 minutes.
Add wine and cook for another 5-6 minutes, until mussels are open.
Take mussels out and discard any unopened mussels. Set aside.
Strain the liquid with fine mesh strainer. Set aside.
Wash the saucepan to remove any remaining sand or grit.
Heat 4 tbsp of oil in the saucepan and add the anchovy, 2 garlic cloves, peeled and finely chopped. Fry over medium heat for about 1 minute, stirring.
Add roughly crushed canned tomatoes and about 400 ml of strained juice. If is less than 400 ml, top up with water.
Add sugar, season with salt.
Cover and bring the tomato sauce to boil. Uncover and cook for about 20 minutes, stirring occasionally until the sauce has thickened but is still slightly loose.
Add mussels and parsley, stir gently until mussels are coated in sauce.