Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, salt, and pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
Meanwhile, heat 3 tablespoons of olive oil and cook the shallots until they are translucent in a pot like a Le Creuset. Add the wine and bring it to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes until the mussels have opened. Discard any mussels that don’t open. Add the basil bread crumbs and toss gently saving a little to sprinkle on top. Serve hot in shallow bowls with any pan juices and the remaining bread crumbs.