1 1/2 Ibs. carrots, cleaned and peeled
1/4 lb. butter
2 T Marsala wine
1/4 t sugar
4 cups chicken stock
32 mussels, scrubed and beards removed
1 cup dry white wine
1 clove garlic, smashed
1 T fresh Italian parsley, chopped
salt and freshly ground black pepper to taste
Dice two of the carrots and thinly slice the rest. Melt 1/3 of the butter in a pan, add the
diced carrots, the Marsala, a pinch of salt and half of the sugar, cook over medium heat, stirring
occasionally, for about 5 minutes, or until just barely tender. Remove from the heat and set
aside Melt the remaining butter in another pan, add the sliced carrots, pinch of salt, the
remaming sugar and cook over medium heat for about 5 minutes. Pour in the stock and simmer
for about 20 minutes.
Meanwhile, heat the mussels in a skillet, over medium heat, with the wine and garlic,
covered, for about 5 minutes or until they open. Discard any mussels that have not opened.
Remove the mussels from the shells.
Puree the sliced carrot-broth mixture in a food processor, blender, or with a stick
blender, until smooth.
Divide the carrot puree between four soup bowls, add the diced carrots and the mussels,
sprinkle with the parsley and serve immediately.