Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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