Edit ModuleShow Tags

Citrus Cheer

Chef Ray Gruezke shares his Drum With Orange Broth Mussels and Grapefruit Salad

Photographed by Jeffery Johnston


























Orange Broth
• 2/3 cup orange juice
• 1 teaspoon roasted poblano peppers
• 1 Tablespoon cooked bacon (we prefer Nueske’s)
• 1 teaspoon shallots, minced
• 1/2 teaspoon garlic, minced
• 1 Tablespoon butter
• 6 to 8 mussels

Grapefruit Salad
• 3 to 4 Ruby Red grapefruit segments
• 1 teaspoon chives, minced
• 1 small handful frisée lettuce (only the delicate white part, avoid the green pats)
• 1 ounce basic vinaigrette (whatever your favorite is)

Fish
Drum or whatever mild white fish you prefer
Salt and pepper to taste

Pat fish dry with a paper towel and sear in a hot pan with canola oil.
Season with salt and pepper to taste.
At the same time put all the ingredients for the broth in a pot and simmer for 30 seconds.
Once the broth is simmering, add 6 to 8 mussels, depending on the size, and boil until the mussels open.
To plate, place cooked fish in the bottom of a bowl. Pour broth and mussels over fish and top with mixed salad.

Serves 1


 

You Might Also Like

Grill Talk

Quick and easy for hot days

Raising the Bar

Where food and drink are evenly matched

Tales and the Mule

The cocktail world’s beating heart

News From the Kitchens

Bakery Bar, Trinity & Café Henri

News From the Kitchens

Rocksy’s, Fogo & Bayou Wine

Add your comment:
Edit ModuleShow Tags

Latest Posts

Scent of a Woman

Every New Orleans bride needs a signature scent on her wedding day

I Do, Take 2

Renewing my commitment to NOLA

Three-Week Onion-Lichen and Fried Chicken for the Masses

Or, How I Learned to Stop Worrying and Love the Forager

The Orpheum Marks an Anniversary

Celebrate the Rebirth of a Great New Orleans Theatre

Location Spotlight: Marche

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags