Place mussels, wine, 2 tbsp (30 ml) butter, lemon juice and pepper in saucepan.
Cover and bring to boil; continue cooking over medium heat until shells open.
Drain liquid into small bowl.
Shuck mussels and pour any juices from shells into the small bowl.
Set aside.
Dredge mussels in flour.
Dip several at a time in eggs then coat with breadcrumbs.
Thread on wooden skewers and place on ovenproof platter.
Broil 4 minutes very close to top element; turn skewers once.
Meanwhile, prepare sauce by transferring reserved mussel liquid in bowl to saucepan.
Reduce by 3/4 over medium-high heat.
Stir in remaining butter, Tabasco sauce and few drops lemon juice; cook 1 minute.