In a small saucepan, over medium heat, heat the tomato sauce; keep warm.
In a large pot, over medium-high heat, bring to a boil the wine, 2 tablespoons of the basil, and the garlic. Lower heat, add the mussels, put lid on pot, and steam until they open (5-8 minutes). Any mussels that have remained closed, discard. Separate the mussels into 4 serving bowls.
Add some of the cooking liquid from the mussels and spoon the tomato sauce on top. Sprinkle with the remaining chopped basil.