Mussels with Anchovy Tomato Sauce

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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)