Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.
Cook spaghetti in boiling water for 6 minutes. Drain. Heat oil in a large skillet. Add garlic and cook briefly, stirring, but do not brown.
Add tomatoes, broth and spaghetti. Cook, stirring often until spaghetti are done. Add mussels. Stir and heat for a moment. Add basil and season with salt and pepper to taste. Toss and serve hot.