Served as main course. Non-vegetarian dish.

Italian

1 (28 oz.) can Tomatoes, undrained

2 teaspoon Olive Oil

2 Carrots, peeled and sliced diagonally into 1/2 inch slices

1 Onion, cut in eighths

4 Cloves Garlic, sliced

2/3 cup Dry white Wine

Salt to taste

1/4 teaspoon 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.

Serves: 6

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