Serves:

Ingredients:

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
3/4 c Dry white wine
Salt to taste
1/4 ts Freshly ground black pepper
2 lb Mussels, scrubbed, beards
-removed

Method:

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).
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