Ingredients Jump to Instructions ↓

  1. 1 1/20 tablespoon(s) cooking oil 1 small onion , chopped 1 1/20 cup(s) tomato juice 1/20 cup(s) dry white wine 3/4 teaspoon(s) celery seeds 4 pound(s) mussels , scrubbed and debearded 3 ounce(s) mild goat cheese , crumbled

Instructions Jump to Ingredients ↑

  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. 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. 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.


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