1 (28 oz.) can whole
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)
Serves 2 for a main course or 4 for an appetizer