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.
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.
- 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; 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.
nutrition information per serving
557 calories; 22g total fat; 144mg cholesterol; 1419mg sodium; 23g carbohydrates; 1g fiber; 60g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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