Active Time
N/A
Total Time
50 MIN
Yield
Serves : 8 first-course servings

How to Make It

Step 1    

Using a sharp knife, peel the oranges and grapefruit, removing all of the bitter white pith. Cut in between the membranes and release the sections into a bowl. Coarsely chop the sections and return to the bowl.

Step 2    

In a large pot, combine the Riesling, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook until the shells open, about 5 minutes. Transfer the mussels to a bowl and remove them from the shells.

Step 3    

Strain the broth and return it to the pot. Add the saffron and orange zest and boil until the broth is reduced to 2 cups, about 8 minutes. Add the cream and simmer until thickened, about 5 minutes. Add the butter and swirl until melted. Add the mussels.

Step 4    

Spoon the mussels and broth into bowls. Garnish with the chopped citrus, brioche croutons, olives and pea shoots and serve.

Notes

To make the croutons, cut 1-inch slices of brioche into cubes and transfer to a baking sheet. Bake in a 350° oven for 10 minutes, or until toasted.

Suggested Pairing

It’s certainly not mandatory, but pairing a dish that has wine in it with the same sort of wine often makes for a good match. Zesty Australian Riesling pairs especially well with the citrus in this dish.

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