Preheat oven to 450 degrees.
Clean and debeard
mussels. Place mussels in a 12- to 14-inch saute pan or large saucepan
with the wine
, cover and place over high heat to steam. Mussels
should steam open in 2 to 3 minutes. Drain
mussels, reserving liquid. Place liquid in a medium saucepan and add basic tomato sauce
. Bring to boil, lower heat to simmer
and reduce to 2 cups. Allow to cool.
Meanwhile, open mussels and remove the piece of shell that the mussel has detached itself from. Loosen the mussel from the second shell but leave it intact in the shell. Lay the mussels on a large baking sheet. Place 1/2 teaspoon tomato sauce mixture on each mussel. Chiffonade
all basil leaves and place several ribbons of basil
over each mussel. Sprinkle with half a teaspoon of bread crumbs
with 2 to 3 drops olive oil and bake for 4 to 5 minutes, or until hot. Serve immediately with lemon