- 1 1/2 tablespoons cooking oil
- 1 small onion, chopped
- 1 1/2 cups tomato juice
- 1/2 cup dry white wine
- 3/4 teaspoon celery seeds
- 4 pounds mussels, scrubbed and debearded
- 3 ounces mild goat cheese, crumbled
How to make this recipe
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.
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.
Add the cheese to the broth and whisk over low heat for 1 minute. Pour over the mussels.
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.