1 to 2 cloves garlic, smashed and cut
6 anchovy fillets, cut into small pieces
Pulp of 3 to 4 tomatoes
Salt and ground black pepper
1 lemon, juiced
1/2 medium-sized onion, sliced very thin
2 tablespoons olive oil
4 pounds cleaned mussels (preferably "white water mussels")
1 cup white wine
1 lemon cut, into wedges
1 slice bread per person (preferably Italian bread)
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