Name: Mussels Alla Marinara
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

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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