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Mussels Steamed in Tomato Broth with Goat Cheese
© Frances Janisch

Mussels Steamed in Tomato Broth with Goat Cheese

Contributed by Quick From Scratch Herbs & Spices
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  • SERVINGS: 4
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Mussel and tomato juice and celery seeds make a delicious broth to accompany steamed mussels. Look for farmed mussels; they're clean, so you'll only have to scrub them briefly.

  1. 1 1/2 tablespoons cooking oil
  2. 1 small onion, chopped
  3. 1 1/2 cups tomato juice
  4. 1/2 cup dry white wine
  5. 3/4 teaspoon celery seeds
  6. 4 pounds mussels, scrubbed and debearded
  7. 3 ounces mild goat cheese, crumbled
  1. 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. 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. Add the cheese to the broth and whisk over low heat for 1 minute. Pour over the mussels.

Suggested Pairing

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.