Heat oil in heavy dutch oven, add onion and sauté until just softened.

Slice sausage and add to pot. Heat until nearly cooked through, stirring once or twice.

Add garlic, cook until fragrant but not brown

Add tomatoes, 2 Tbsp parsley and spices to the pot, stirring just to mix.

Cover and reduce heat to med-low, simmer 25 minutes

Meanwhile: put mussels in cold water in the sink or a large bowl to rinse. Pull or scrape off any of the hairy 'beards' that may still be attached to the mussels. Discard any broken shells and any mussels that do not close when tapped on the side of the sink, these are dead.

When broth is ready, toss the mussels into the pot and close the lid. You may need to increase the heat a bit so the mussels will steam. The mussels are finished when they open.

Serve in a shallow bowl with some of the broth. Garnish with a little additional chopped parsley and a lemon wedge if desired.