Spicy Mussels with White Wine

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3 tablespoons olive oil

1/2 Spanish onion, thinly sliced

4 large garlic cloves, chopped

2 teaspoons fennel seeds

1 teaspoon dried crushed red pepper

1/2 teaspoon salt, plus more for seasoning

1 cup dry white wine

2 (1/4-inch-thick) lemon slices

1/2 cup chopped fresh parsley leaves

2 1/2 pounds fresh mussels, scrubbed, debearded

1/2 cup chopped seeded tomatoes

8 slices crusty Italian bread, sliced 1/2-inch thick

Olive oil