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Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softened, 1 minute.
Stir in tomatoes, wine, sorted mussels, salt, and pepper. Cover and cook until mussels open, about 7 minutes.
Divide mussels among 4 bowls, discarding any unopened shells. Stir pesto and lemon juice into saucepan. Ladle broth over mussels and serve with bread.
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