Mussels alla marinara

Yield: 6 servings

Measure Ingredient
1 \N (28 oz.) can tomatoes, undrained
2 teaspoons Olive oil
2 \N Carrots, peeled and sliced diagonally
\N \N Into 1/2 inch slices
1 \N Onion, cut in eighths
4 \N Cloves garlic, sliced
⅔ cup Dry white wine
\N \N Salt to taste
¼ teaspoon Freshly ground black pepper
2 pounds 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).

*/\\/\\ichael* & Ms. /\\/\\ | /-\\ /\\/\\ | *\\/\\/eslie*

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