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
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 and 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.
Active Time: 15 Minutes
Total Time: 25 Minutes
Yield: 4 Servings