Beefsteak tomatoes & mussels


Beefsteak tomatoes, mussels & yuzu

  • People
    For 4
  • Preparation time
    20 minutes
  • Winery pairing
    Grand Cordon Rosé


  • 2 beefsteak tomatoes
  • 20 mussels
  • 12 redcurrants
  • 1/2 grapefruit
  • 1 tablespoonful soya sauce
  • 1 tablespoonful yuzu (or lemon) juice
  • 1 tablespoonful yuzu marmalade
  • 1 green onion
  • 2 shiso leaves
  • Salt & pepper
  • Butter
  • 1 glass white wine


Step 1. Beefsteak Tomatoes

  1. Plunge the tomatoes into boiling water for 1 min. Remove the tomato skin.
  2. Thickly slice the tomatoes.

Step 2. Mussels

  1. In a saucepan, brown the green onion in some butter.
  2. Add the mussels and a glass of white wine, cover and leave the mussels to open.
  3. Shell them and keep the juice.

Step 3. Plating-Up

  1. Squeeze the lemon half in a bowl. Add the mussels, salt, pepper, green onion, chopped shiso, redcurrants, a few grapefruit supremes, mussel juice, soya sauce, yuzu sauce and the marmalade, then mix thoroughly.
  2. Arrange the mussels with the sauce and a drizzle of olive oil on the tomato; garnish with flowers and baby shoots

Mumm Grand
Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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