Ingredients
1½tbspcooking oil
1small onion
1½cupstomato juice
½cupdry white wine
¾tspcelery seeds
4lbmussels
3ozmild goat cheese
Preparation
In a large pot, heat the oil over moderate heat. Add the onion. Cook, stirring occasionally, for 3 minutes.
Add the tomato juice, wine and celery seeds, then bring to a simmer. Cover and simmer for 10 minutes.
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, for about 3 minutes, just until the mussels open.
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. Add the cheese to the broth and whisk over low heat for 1 minute.
Pour over the mussels, serve, and enjoy!
