1 (28 oz.) can tomatoes, undrained
2 tsp. olive oil
2 carrots, peeled and sliced diagonally 1/2 inch thick
1 onion, cut in eighths
4 cloves garlic, sliced
2/3 c. dry white wine
1/4 tsp. freshly ground black pepper
2 lbs. mussels, scrubbed, beards removed
Salt to taste

In blender, or by hand, coarsely chop tomatoes (not pureed). Set aside.

In a large saucepan or stock pot, 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.) Serves 2 as a main course or 4 as an appetizer.