In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, jalapeños and habanero. Cook over moderately high heat, stirring occasionally, until the onion is golden, about 5 minutes. Add the wine and boil over high heat for 1 minute. Add the tomato sauce, season with salt and pepper and bring to a boil. Add the mussels, cover and cook, shaking the pot a few times until the mussels open, about 5 minutes; discard any that don't open. Divide the mussels and broth among 8 bowls; sprinkle with scallions and serve.