Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (28 oz.) can tomatoes, 4 Cloves garlic, sliced
-undrained 2/3 c Dry white wine
2 ts Olive oil Salt to taste
2 Carrots, peeled and sliced 1/4 ts Freshly ground black pepper
-diagonally into 1/2 inch 2 lb Mussels, scrubbed, beards
-slices -removed
1 Onion, cut in eighths

This half-soup, half-stew recipe will serve 4 as an appetizer or two as the
main course.

Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over medium
heat. Add carrots, onions, and garlic and saute' for 3 to 4 minutes, or
until softened. Add wine, tomatoes, salt and pepper and bring to a boil
over high heat. Add mussels, cover and cook for 3 to 4 minutes, or until
they have opened. (Discard any that do not open).

Posted by Michael Grosz. Courtesy of Fred Peters.

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