Heat oil in a large, deep saucepan over medium heat. Add onion, garlic, and chilli. Cook, stirring until onion is soft. Add tomato paste and cook for 1 minute.
Add finely chopped tomato, lemon rind, lemon juice, sugar, and wine to the pan. Stir until well combined. Increase heat to high. Bring sauce to a boil.
Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper. Add mussels to the sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open.
Sprinkle with parsley. Serve with crusty bread.
