Mussels Steamed In Tomato Broth With Goat Cheese

• 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

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.
4. Wine Recommendation: Sancerre and Pouilly-Fume 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.

cooking oil, onion, tomato juice, white wine, celery seeds, mussels, goat cheese

Taken from www.myrecipes.com/recipe/mussels-steamed-tomato-broth-with-goat-cheese (may not work)