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1
Heat the 1/4 cup oil in a 6-quart saucepan.
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2
Add the onion, and saute over medium heat until tender.
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3
Stir in the unpeeled tomatoes, and cook about 5 minutes, until the mixture is thick.
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4
Add 2 pounds of the mussels, cover, and cook about 10 minutes, just until they open.
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5
Using a slotted spoon, remove the mussels, and set aside.
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6
Add the water, and bring to a simmer.
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7
Add the remaining mussels, fish trimmings, crabs, herbs, chili, bay leaves, peppercorns, orange peel, saffron and star anise.
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8
Simmer uncovered, skimming the surface from time to time, for 30 minutes.
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9
While the stock is cooking, remove the reserved cooked mussels from their shells, discard the shells, and refrigerate the mussels.
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10
When the stock is done, drain it into a colander over a large bowl, and return the liquid to the saucepan.
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11
The cooked seafood and other solids should be discarded.
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12
Boil down the liquid until it is reduced to 2 1/2 cups.
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13
Season to taste with salt and pepper.
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14
In a clean saucepan melt the butter, and cook until it starts to brown.
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15
Add the chopped peeled tomatoes, and saute briefly.
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16
Add the reduced seafood stock, bring to a simmer, and add the chard.
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17
Simmer over medium heat for 10 minutes.
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18
Add the shucked mussels, and simmer briefly to reheat them.
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19
To serve, divide the soup among 4 bowls.
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20
Drop a piece of the goat cheese on top of each, and drizzle with the remaining olive oil.
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21
Serve at once.
