1 to 3 cloves garlic, smashed with back of knife
6 anchovy fillets
Pulp of 3 or 4 tomatoes
Black pepper
1 lemon, juiced
1/2 medium onion, thinly sliced
Olive oil, for sauteeing
4 pounds mussels, debearded and scrubbed
1/2 cup white wine, plus 1/2 cup
2 or 3 leaves basil