Name: Mussels Steamed in Tomato Broth with Goat Cheese
Yield: 4
Ingredients: 1 1/2 tbsp. Cooking oil -; 1 small onion -; 1 1/2 c. tomato juice -; 1/2 c. dry white wine -; 3/4 tsp. celery seeds -; 4 lb. mussels -; 3 oz. mild goat cheese -

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.