SAUCE: Heat the olive oil in a saucepan until shimmering. Add the garlic and onion and sauté over a medium heat for about 7 minutes or until the onion is transparent. Take care not to burn the garlic. Add the tomatoes and simmer for 30 minutes. Process briefly in a blender until the correct texture is achieved. If the sauce is too thick, dilute with vegetable stock or chicken stock but be careful not to use too much. Season with salt to taste if required. Clean mussels discarding any with cracked or broken shells and set aside. Heat a saucepan up to a low heat. Pour the olive oil into the pan, add the onions and cook until translucent. Turn the saucepan up to a medium heat and add the Simon Gault Home Cuisine Kiwi Horopito seasoning, mussels and then the wine. Cover the saucepan with a lid and cook for approximately 6 minutes or until the mussels shells have opened. Remove mussels from the heat and saucepan, discard any mussels that do not open during cooking and remove the tongues and beards. To debeard your mussels, pull the threads down towards the pointy end of the shell, discarding the brown foot and any muscle attached to the shell. Return the saucepan to a medium heat and add the tomato sauce and bring the sauce to the boil. Add the mussel meat to the pot and mix through the sauce. Then place the mussel meat back into their shells in a serving bowl. Pour the sauce over the mussels and garnish with lemon wedges.