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1
Clean the mussels.
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2
Inspect each one carefully and discard any that have opened (if some are partly opened, tap them with your finger, and if they close back up they are O.K.)
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3
or have cracked shells.
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4
Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling.
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5
Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards the hairy attachments emerging from the shells.
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6
Do not do this until just before cooking, or the mussels will die and spoil.
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7
Preheat the oven to 450 degrees, preferably with a pizza stone in it.
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8
Roll out the pizza dough and place on a peel or on a lightly oiled pan.
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9
Bring 1 cup water or white wine to a boil in a large saucepan, pot or lidded skillet, and add the mussels.
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10
Cover and steam until they open, 3 to 4 minutes, stirring the mussels after the first 2 minutes.
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11
Using tongs, transfer the mussels to a bowl and discard the water or wine from the pan.
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12
When the mussels are cool enough to handle, remove them from their shells and toss with 2 tablespoons of the olive oil, 1 of the garlic cloves, a pinch of red pepper flakes and half of the parsley.
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13
Stir the remaining garlic into the tomatoes and season to taste with salt and pepper.
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14
Brush the pizza dough, but not the rim, with the remaining tablespoon of olive oil.
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15
Spread the tomato sauce on the pizza and sprinkle with chili flakes and oregano or marjoram.
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16
Place in the hot oven and bake 10 minutes.
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17
Remove from the heat and arrange the mussels over the pizza.
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18
Pour on any marinade and return to the oven.
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19
Bake for another 10 minutes, or until the crust is brown and crispy on the edges.
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20
Remove from the heat, sprinkle with the remaining parsley and the Parmesan, and serve.
