Mussels Marinara

1 (28 oz.) can whole tomatoes, undrained

2 tsp 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 tsp freshly ground black pepper

2 pounds mussels, scrubbed, with beards removed

Coarsely chop tomatoes and set aside.

In a Dutch oven heat oil over medium heat. Add carrots, onions, and garlic and sauté 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)