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Mussels Alla Marinara
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
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).
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