Mussels Steamed in Tomato Broth with Goat Cheese
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:

Ingredients for - Mussels Steamed in Tomato Broth with Goat Cheese

1. 1 1/2 tbsp. Cooking oil -
2. 1 small onion -
3. 1 1/2 c. tomato juice -
4. 1/2 c. dry white wine -
5. 3/4 tsp. celery seeds -
6. 4 lb. mussels -
7. 3 oz. mild goat cheese -

How to cook deliciously - Mussels Steamed in Tomato Broth with Goat Cheese

1. Stage

In a large pot, heat the oil over moderate heat. Add the onion. Cook, stirring occasionally, 3 minutes. Add the tomato juice, wine and celery seeds; bring to a simmer. Cover; simmer 10 minutes.

2. Stage

Discard any mussels that are broken or do not clamp shut when tapped. Add the mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not. Using a slotted spoon, put the mussels into four bowls.

3. Stage

Add the cheese to the broth and whisk over low heat for 1 minute. Pour over the mussels.

4. Stage

Wine Recommendation: Sancerre and Pouilly-Fumé two white wines from the Loire Valley in France, are great with goat cheese and also have the acidity to make seafood taste even better.