Title: Mussels Alla Marinara
Categories: Seafood, Soup, Stew, Italian
Yield: 2 Servings
28 oz Can tomatoes; undrained
2 ts Olive oil
2 Carrots; peeled, sliced
-diagonally 1/2"
1 Onion; cut in eighths
4 cl Garlic; sliced
2/3 c Dry white wine
Salt; to taste
1/4 ts Freshly ground black pepper
2 lb Mussels; scrubbed,
- beards removed
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.
