IN THE POT
Put oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning.
Add the mussels, stir to coat, and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all the mussels have opened (6 to 8 minutes).
Paint the cut sides of the baguette with oil and place the oiled side up on braai to toast. Rub toasts with the remaining garlic cloves.
Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve baguette slices with mussels.