Mussels with Tomato Broth and Goat Cheese

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   1.

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   In a large pot, heat oil over medium heat.

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   Add onion and cook, stirring occasionally, for about 3 minutes.

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   2.

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   Add the tomato juice and celery seeds.

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   Bring to a simmer.

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   3.

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   Cover the pot and simmer for 10 minutes.

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   4.

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    Discard any mussels that are broken or do not shut when tapped.

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    5.

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    Add the mussels to the pot.

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    Cover and bring to a boil.

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    6.

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    Cook, shaking the pot occasionally, until mussels are open, about 3 minutes.

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    7.

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    Remove the mussels from the pot and place them into a large bowl, leaving the broth in the pot.

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    8.

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    Add the cheese into the broth and whisk over low heat for 1 minute.

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    9.

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    Put mussels into your serving bowls.

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    Pour broth over mussels and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.