You can't beat this recipe for an inexpensive seafood
entree.  Mussels are a seafood bargain.  If you have never
tried them this half-soup half-stew is truly excellent and
a fantastic introduction to mussels.  Serves 2 as a main
course or 4 as an appetizer.

MUSSELS MARINARA

1 (28 oz.) can whole tomatoes, undrained
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 cup dry white wine
 salt to taste
1/4 tsp freshly ground black pepper
2 pounds mussels, scrubbed, with beards removed

  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)

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
 \/\/eslie   =================

 Back to Index