Fideos with Mussels

10 ounces fideos

1 

1/3 cups chopped onion (1 large)

2 teaspoons minced garlic

2 (14- to 15-ounce) cans diced tomatoes in juice

1 teaspoon salt

Pinch of sugar

1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz)

1 Turkish or 1/2 California bay leaf

1 cup dry white wine

5 cups white fish stock

3 pounds mussel s (preferably cultivated), scrubbed and beards removed

2 tablespoons chopped fresh flat-leaf parsley