Mussels with Tomato Broth and Goat Cheese
- 2 Tablespoons Oil
- 1/2 Small Onion, Chopped
- 1- 1/2 cup Tomato Juice
- 1/2 teaspoons Celery Seeds
- 2 pounds Mussels Scrubbed And Debearded
- 1- 1/2 ounce, weight Goat Cheese
- Black Pepper And Salt To Taste
- 1.
- In a large pot, heat oil over medium heat.
- Add onion and cook, stirring occasionally, for about 3 minutes.
- 2.
- Add the tomato juice and celery seeds.
- Bring to a simmer.
- 3.
- Cover the pot and simmer for 10 minutes.
- 4.
- Discard any mussels that are broken or do not shut when tapped.
- 5.
- Add the mussels to the pot.
- Cover and bring to a boil.
- 6.
- Cook, shaking the pot occasionally, until mussels are open, about 3 minutes.
- 7.
- Remove the mussels from the pot and place them into a large bowl, leaving the broth in the pot.
- 8.
- Add the cheese into the broth and whisk over low heat for 1 minute.
- 9.
- Put mussels into your serving bowls.
- Pour broth over mussels and serve.
oil, onion, tomato juice, celery seeds, mussels, cheese, black pepper
Taken from tastykitchen.com/recipes/main-courses/mussels-with-tomato-broth-and-goat-cheese/ (may not work)