Mussels Steamed in Tomato Broth with Goat Cheese

Ingredients

• 0.8 teaspoon celery seeds 
• 1.5 tablespoons cooking oil 
• 0.5 cup cooking wine dry white
• 3 ounces mild goat cheese crumbled
• 4 pounds mussels scrubbed
• 1 small onion chopped
• 1.5 cups sacremento tomato juice 

Equipment

• bowl
• oven
• whisk
• pot
• slotted spoon

Directions

1. In a large pot, heat the oil over moderate heat.
2. Add the onion. Cook, stirring occasionally, 3 minutes.
3. Add the tomato juice, wine, and celery seeds; bring to a simmer. Cover; simmer 10 minutes.
4. Discard any mussels that are broken or do not clamp shut when tapped.
5. 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.
6. 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.
7. Add the cheese to the broth and whisk over low heat for 1 minute.
8. Pour over the mussels.
9. Wine Recommendation: Sancerre and Pouilly-Fum 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.