Pasta with Mussels
Blanch tomatoes, then peel, quarter, remove the seeds and finely chop. Rinse, peel and finely chop carrot. Rinse mussels thoroughly under running water. Simmer mussels in a pot, covered in wine.
Cook about 8 minutes or until the shells have opened. Peel onion and garlic and finely chop. Remove mussels from the pot and keep warm. In a saute pan, heat oil and sweat onions and garlic until translucent. Deglaze with a bit of broth from mussels. Add tomatoes and simmer for 10 minutes.
Meanwhile, boil linguine in salted water. Rinse parsley, shake dry and finely chop. Stir into sauce and season with salt and pepper. Add mussels, cover, and simmer briefly until warm. Drain pasta, toss with sauce and serve immediately.