Mussels Alla Marinara
This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
tomatoes, canned
undrained |
|
| 2 | teaspoons |
olive oil
|
|
| 2 ea Carrots, peel | inch |
carrots
peeled and sliced diagonally into 1/2 inch slices |
*
|
| 1 | each |
onions
cut in eighths |
|
| 4 | Cloves |
garlic
sliced |
*
|
| ⅔ | cup |
white wine
dry |
*
|
| 1 | x |
salt
to taste |
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | pounds |
mussels
scrubbed, beards removed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
tomatoes, canned
undrained |
|
| 1E+1 | ml |
olive oil
|
|
|
carrots
peeled and sliced diagonally into 1/2 inch slices |
*
|
||
| 1 | each |
onions
cut in eighths |
|
| 4 | Cloves |
garlic
sliced |
*
|
| 158 | ml |
white wine
dry |
*
|
| 1 | x |
salt
to taste |
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 907.2 | g |
mussels
scrubbed, beards removed |
|
Directions
Coarsely chop tomatoes and set aside.
In a Dutch oven heat oil over medium heat.
Add carrots, onions, and garlic and sauté 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).
