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Mussels Steamed in Tomato Broth with Goat Cheese

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Source: Quick from Scratch - Herbs

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Active Time:  15 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

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.

RECIPE INGREDIENTS

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

Mussels Steamed in Tomato Broth with Goat Cheese Recipe at Cooking.com

DIRECTIONS

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

557

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

23g

Sodium:

1419mg

% Cal. from Fat:

36%

Cholesterol:

144mg

Protein:

60g

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