In a bowl, toss the sliced shallots in the flour and add a little salt and pepper. Heat the oil in a medium saucepan to 350°F. Place the shallots in a strainer to remove any excess flour and then place them carefully in the hot oil. Stir a couple of times to allow them to brown evenly and remove; drain on paper towels. In a large pot, heat the wine and marinara to a high simmer. Add the mussels and stir to coat. When heated thoroughly, spoon into 4 serving bowls and garnish with the basil leaves and fried shallots. (serves 4)