Mussels Steamed In Tomato Broth With Goat Cheese – a delicious recipe with cooking oil, onion, tomato juice, white wine, celery seeds, mussels. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
3
Add the cheese to the broth and whisk over low heat for 1 minute. Pour over the mussels.
4
Wine Recommendation: Sancerre and Pouilly-Fume 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.
158
kcal
Calories
13
g
Fat
5
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 tablespoons cooking oil, 1 small onion, chopped, 1 1/2 cups tomato juice, 1/2 cup dry white wine, and more.
Yes, Mussels Steamed In Tomato Broth With Goat Cheese falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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