Mussels with Anchovy Tomato Sauce
Ingredients
- 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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