Title: Mussels Alla Marinara
Categories: Shellfish Soup
Yield: 4 Servings

28	oz	Can tomatoes, undrained
2	ts	Olive oil
2		Carrots, peeled and sliced diagonally into 1/2" slices
1		Onion, cut in eighths
4	cl	Garlic, sliced
2/3	c	Dry white wine
		Salt to taste
1/4	ts	Freshly ground black pepper
2	lb	Mussels, 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).

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