INGREDIENTS:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 large carrots, chopped
• 3 cloves garlic, grated
• 1/2 teaspoon salt
• 2 pounds fresh mussels, scrubbed with beards removed see notes
• 1 bottle white wine
• 1-14 ounce can chopped tomatoes
• 1 tablespoon fresh parsley, chopped

INSTRUCTIONS:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion, carrots, garlic and salt.
3. Stirring occasionally, cook for about 3 minutes.
4. Cover and cook for about 10 minutes until the vegetables are tender.
5. Add the mussels and white wine, cover and cook for 5 minutes until all the mussels are open.
6. Transfer the mussels to a bowl using a slotted spoon. Discard any mussels that have not opened.
7. Turn the heat to low and add the tomatoes and their juice.
8. Bring to a low simmer for a few minutes.
9. Add the mussels back into the pot and stir well.
10. Taste and adjust the seasoning if necessary.
11. Serve and garnish with chopped parsley and crusty bread.
12. * 1/4 pound of mussels per person is about 15-17 mussels for an entree serving.
13. * Discard any mussels that are broken, or do not remain open when you tap them on the counter.