Recipe

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• 2 lbs of larger mussels, if possible
• 2 tbsp butter
• 1 medium onion, chopped
• 2 garlic cloves, crushed and chopped
• 1 large carrot, very finely diced
• 1 cup dry white wine
• 1 bay leaf
• 1/4 tsp thyme
• 1 (14 oz) can diced tomatoes with juice
• 1 tbsp tomato paste
• 1 tbsp of chopped parsley (italian )

• 1 Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
• 2 Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
• 3 (All this could be prepared ahead of time and brought back to a boil at meal time).
• 4 Clean the mussels.
• 5 Those you find open knock it against another.
• 6 If it does not close by itself discard it-it's dead.
• 7 Same with those that didn't open after cooking.
• 8 Now add the mussels to the boiling sauce; cover and cook 4 minutes.
• 9 Serve 12 mussels per person.
• 10 Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
• 11 Don't forget an empty dish at the center of table for the discarded shells.