Mussels In Tomato Ginger Sauce
|Olive oil||1 Tablespoon|
|Medium||1 Medium, finely chopped to make 1 cup|
|Garlic||2 Clove (10 gm), slivered|
|Carrot||1 Large, peeled, halved lengthwise, and thinly sliced (1 Cup)|
|Minced fresh ginger/3/4 teaspoon ground ginger||2 Teaspoon|
|Canned low sodium tomatoes||14 1⁄2 Ounce, chopped (1 Can, With Juice)|
|Water||1 Cup (16 tbs)|
|Mussels in their shells||5 Pound, scrubbed and beards removed|
1 ln a 5-quart Dutch oven, heat the oil over moderate heat. Add the onion and garlic and saute, stirring, for 5 minutes or until softened. Add the carrot and ginger and cook 4 minutes longer. Stir in the tomatoes and water, then bring to a boil over moderate heat.
2 Place 1/3 of the mussels in the liquid, cover, and reduce the heat to moderately low; cook for 5 minutes or until the shells have opened. With a slotted spoon, transfer to a serving bowl and keep warm. Continue adding the remaining mussels to the liquid until all are cooked. (Discard any mussels that do not open.) Pour the sauce over the mussels and top with croutons if desired. Accompany with bread, to soak up any sauce, and Pasta Salad with Italian Green Beans and Mushrooms.