Rinse the mussels under cold running water, gently moving them around with your hands.
In a large pot, combine the bruschetta and wine.
Add the mussels and cover with a lid. Turn the heat to high for 7 minutes or until steam is pouring out from the lid for 15 seconds. Remember – no peeking and keep that lid on.
Remove from heat and let sit, covered, for about 1 minute.
Stir well and serve into individual bowls with the broth. Discard any mussel that did not open or has a cracked shell. Garnish with basil and enjoy!
