Mussels Steamed in Tomato Broth with Goat Cheese

Name: Mussels Steamed in Tomato Broth with Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons celery seeds; 2 Tbsps cooking oil; 118 milliliters dry white wine; 85 grams mild goat cheese, crumbled; 2 kilograms mussels, scrubbed and debearded; 1 small onion, chopped; 355 milliliters tomato juice

Mussels Steamed in Tomato Broth with Goat Cheese is From preparation to the plate, this recipe takes about 45 minutes. If you have celery seeds, tomato juice, wine, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

In a large pot, heat the oil over moderate heat.

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Cooking Oil

Equipment you will use

Pot

Add the onion. Cook, stirring occasionally, 3 minutes.

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Onion

Add the tomato juice, wine, and celery seeds; bring to a simmer. Cover; simmer 10 minutes.

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Celery Seed

Tomato Juice

Wine

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

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Mussels

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.

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Mussels

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Pot

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.

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Mussels

Pasta Shells

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Slotted Spoon

Bowl

Pot

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

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Cheese

Broth

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Whisk

Pour over the mussels.

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Mussels

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.

Ingredients you will need

Goat Cheese

Sancerre

Seafood

Wine

Equipment

Ingredients

Servings:

1teaspoons

celery seeds 2Tbsps

cooking oil 118milliliters

dry white wine 85grams

mild goat cheese, crumbled 2kilograms

mussels, scrubbed and debearded 1small

onion, chopped 355milliliters

tomato juice

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.