Mussels with Tomatoes and White Wine

Rinse the mussels thoroughly under running water. Remove the beards, sort mussels and discard mussels with open shells. Peel onion and garlic and finely chop. Trim scallions, rinse and cut into thin rings. Peel carrot and cut into small cubes. Dip tomatoes in boiling water, rinse, peel, quarter and remove seeds. Cut tomatoes into small cubes.

Heat olive oil in a large saucepan. Add diced vegetables (except for the tomatoes) and sauté 1-2 minutes. Then add tomatoes, basil stems and wine and simmer for about 3 minutes while stirring gently. Add the mussels. Cover and cook until all the mussels have opened, 8-10 minutes. Discard closed shells.