Heat the oil in a saucepan and fry the garlic, chilli and tomato for two minutes. Add the wine and simmer until the sauce has reduced by half. Season with salt and freshly ground black pepper.
Add the mussels and cover with a lid. Simmer in the liquid for 3-4 minutes until the shells have opened. Discard any mussels with shells that have not opened. Squeeze over the juice from one lemon wedge.
Lift out the mussels, arrange in a shallow bowl and spoon over the sauce. Garnish with the remaining lemon wedges to serve.