Mussels with Tomato Broth and Goat Cheese

1. In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally, for about 3 minutes.
2. Add the tomato juice and celery seeds. Bring to a simmer.
3. Cover the pot and simmer for 10 minutes.
4. Discard any mussels that are broken or do not shut when tapped.
5. Add the mussels to the pot. Cover and bring to a boil.
6. Cook, shaking the pot occasionally, until mussels are open, about 3 minutes.
7. Remove the mussels from the pot and place them into a large bowl, leaving the broth in the pot.
8. Add the cheese into the broth and whisk over low heat for 1 minute.
9. Put mussels into your serving bowls. Pour broth over mussels and serve.