Recipe - Mussels Alla Marinara

1 (28 oz.) can tomatoes,
undrained
2 teaspoon Olive oil
2 Carrots, peeled and cut or sliced up
diagonally into One half inch
slices
1 Onion, cut in eighths
4 Cloves garlic, cut or sliced up
2/3 cup Dry white wine
Salt to taste
One fourth teaspoon Freshly ground black pepper
2 pound Mussels, scrubbed, beards
removed

This halfsoup, halfstew 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini