Italian Mussel Soup (Zuppa Di Cozze)
Rinse mussels thoroughly under running water. Remove mussel beards, discard all open mussels. Peel onion and garlic and chop finely. Rinse scallions and cut into thin rings. Peel and rinse carrots, dice into small cubes. Rinse chile peppers. Blanch tomatoes in boiling water, rinse in cold water and peel. Quarter and remove stems and seeds, cut into small cubes.
Heat olive oil in a large saucepan. Add onion, garlic, scallions, chile peppers and carrot and saute briefly. Add tomatoes and wine and simmer for about 3 minutes, stirring. Add mussels and rosemary. Cover and simmer for about 10 minutes until all mussels have opened. Season with salt and pepper. Place into bowls, garnsih with herbs. Serve with toasted white bread, if desired.