Mussels Steamed in Tomato Broth with Goat Cheese

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.


Slideshow: More Amazing Seafood Recipes


  • Servings: 4
KEY: Fall, Summer, New Year's Eve, French, Fast, Dinner

Related Video

More Videos
Making sushi with Celtics’ Player Kelly Olynyk


  • 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

  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.

Photo © Frances Janisch Published March 2012

Related Video

More Videos
Making sushi with Celtics’ Player Kelly Olynyk

465826 recipes/mussels-steamed-tomato-broth-goat-cheese 2013-12-06 Quick From Scratch Herbs & Spices fall|summer|new-years-eve|french|fast|weeknight-dinner march-2012,quick from scratch herbs & spices,steamed seafood,farmed mussels,seafood appetizer,summer recipe,summer seafood recipes,mussels-steamed-tomato-broth-goat-cheese 465826