CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Italian |
Seafood, Soups/stews, Italian |
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, scrubbed, beards removed |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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