Mussels alla marinara
Yield: 6 Servings
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
- 2/3 c Dry white wine Salt to taste
- 1/4 ts Freshly ground black pepper
- 2 lb Mussels
Instructions:
scrubbed beards -removed This half-soup half-stew recipe will serve 4 as an appetizer or two as the main course. 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). Posted by Michael Grosz. Courtesy of Fred Peters.
