In a Dutch oven, melt the butter over low heat. Add the onion and garlic and cook until softened, about 5 minutes.
Increase the heat to medium-high; add the wine, tomatoes and their juice and mussels. Bring to a simmer, cover and cook until the mussels are open, about 5 minutes. Transfer the cooked mussels to a bowl, discarding any that did not open.
ncrease the heat to medium and stir in the Good & Plenty candies and hot sauce. Simmer, stirring regularly, until the candies are melted, 20 to 30 minutes. Remove from the heat and stir in the heavy cream. Add the mussels and their juices to the pot and season with salt and pepper. Serve hot, topped with the basil, if using.