La Pamplemoule (Grapefruit Mousse Cake) delicate and indulgent

1 In a large pot, pour your mussels, the rosé, the cream, the shallots, the grapefruit juice, salt (lightly) and pepper from the mill then cover and light the heat underneath.

2 After 5 minutes the mussels will be open, then with a large skimmer, remove them onto a shallow dish then strain your juice pressing well and put it back to reduce, until it reaches the consistency of a cream.

3 During this reduction, shell your mussels and place them in a small bowl.

4 Then let the cream and mussels cool and refrigerate for at least 2 hours.

5 Finale: Remove your cream whisk it well taste it then add a hint of grenadine (pale pink color) distribute your mussels into your ice-cold shallow plates, pour your cream over them then at the last moment, your fine grapefruit zests and......enjoy.
In the title, I mentioned Grapefruit for the rhyme because you know I'm sure that in France we only taste grapefruits.