2lbs Mussels rinsed (discard any opened mussels that will not close when tapped)
1T Olive Oil
1/2T Garlic (finely chopped)
1/2 Medium-Sized Onion (finely chopped)
1T Carrot (finely chopped), optional
1T Parsley (finely chopped)
1C White wine
In a large skillet or pot heat oil over med heat add garlic, onions and carrots, cook until just soft. Add wine, then add mussels. Stir and cover. Allow mussels to steam for 3 minutes until mussels open, remove cover add parsley, toss (remove any mussels that have not opened). Serve in bowls accompanied by crusty bread to soak up broth.