Mussels in White Wine

Peel the carrot and onion. Trim and rinse the celery. Cut the vegetables into small cubes. Peel garlic and chop finely. Scald the tomatoes, rinse in ice water, peel, quarter, core and dice. Chop the dried tomatoes.

Place the mussels in cold water and thoroughly brush; as needed remove "beards" with a small knife. Discard already opened mussels, then rinse the mussels under running water and drain.

Heat the oil in a wide saucepan and sauté the vegetables (except tomatoes) over low to medium heat until translucent. Add the garlic and sprinkle the powdered sugar over top. Add the white wine. Boil the white wine, stock and tomatoes, allow to simmer for a few minutes and season with salt and pepper. Add the mussels, cover and cook for 3-5 minutes, until they have opened. Shake from time to time.