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.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.