Mussels with lychee and grapefruit

Simon Rimmer gives mussels a fabulous finish with this fusion style combination of mussels and exotic fruit
By Simon Rimmer
Mussels with lychee and grapefruit
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 1 onions, finely sliced
  • 175 ml white wine
  • 175 ml vegetable stock
  • 1 kg mussels, de-bearded and cleaned
  • 450 ml tinned lychees
  • 1 grapefruit, segmented
  • 1 small bunch tarragon


1. Heat the olive oil in a frying pan and fry the onion until softened but not browned. 2. Add the wine, bring to the boil, and reduce by one third. Add the stock and bring to the boil, reduce again by one third. 3. Add the mussels, put the lid on and shake the pan. After approximately four minutes, the mussels will have opened. 4. Remove the lid and add the lychees and grapefruit, and then replace the lid and shake again. 5. Stir the tarragon through and spoon the mussels and sauce in into bowls, discarding any mussels that have not fully opened. Serve with crusty bread.

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