Mussels In Red Sauce - cooking recipe

Ingredients

2 (28 ounce) cans tomatoes with juice
2 tablespoons oil
4 carrots, coarsely chopped
1 large onion, diced
1 tablespoon garlic, minced
1 1/2 cups white wine
1 teaspoon salt
1/2 teaspoon pepper
4 lbs mussels, live, cleaned and rinsed

Preparation

Pour juice from tomatoes into a bowl; chop tomatoes, do not puree.
Add the chopped tomatoes to the bowl and set aside.
In a stock pot, heat oil over medium heat.
Add carrots, onion and garlic.
Saute for 4 minutes.
Add wine, tomatoes, salt and pepper.
Bring to a boil.
Add mussels; cover and cook for 5 minutes.
Shake pot to ensure even cooking.
When mussels have opened, they are done.
Discard any that haven't opened.