In a large pot, heat oil then add garlic, onion, celery, carrot, and corn. Cook until softened.
Drain Omega Mussel juice from packs into the pot. Bring to a rapid boil for 5 mins.
Add crushed tomatoes and oregano. Depending on your preference, you can deshell the mussels or keep them whole shell. Add the mussels to the pot. Season and cover to heat through for 5 minutes.
Remove from heat and stir through Italian parsley before serving.
