Mussels with Tomato Sugo

Rinse mussels under running water, carefully debeard and discard any mussels that have opened.

Peel and finely chop onion and garlic. Rinse, trim and cut scallions into thin rings.

Peel carrot and cut into small cubes. Blanch tomatoes in boiling water, peel and cut into small cubes. Rinse herbs, shake dry and finely chop.

Heat olive oil in a large saucepan over medium heat. Add onion, garlic, scallions and carrots and sauté about 3 minutes.

Meanwhile, toast baguette.

Add diced tomatoes and wine to the pan. Simmer, strring, about 3 minutes. Add mussels and herbs, cover and simmer until all the mussels have opened, about 10 minutes. Discard any mussels that have not opened.