Heat to 1 tsp extra virgin olive oil in a large non stick skillet over medium high heat. Add the 8 cloves garlic, thinly sliced and saute until deep golden brown, about 2 minutes, stirring often. Add 1/8 tsp crushed red pepper flakes and 1/2 cup white wine, such as Pinot Grigio, and cook until reduced by half. Add tomatoes 1 1/2 cups no fat or no sugar added chopped tomatoes, such as Pomi and bring it to a simmer. Scoop 2 pounds mussels, scrubbed and debearded into the pan and cover and cook, stirring occasionally, until they all open, about 8-10 minutes. Season with salt and pepper.