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*