Mussels Ala Marinara - cooking recipe

Ingredients

1 (20 oz.) can tomatoes (with juice)
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 c. dry white wine
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 lb. mussels, scrubbed and beards removed

Preparation

Coarsely chop tomatoes; set aside.
In large saucepot, heat oil over medium heat.
Add carrots, onions and garlic.
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 3 to 4 minutes or until they open.
(Discard any that do not open.) Serve this half-soup/half-stew in bowls over angel hair or linguini.
Serves 4.