Mussel FrostBy AubergineSource: https://mise-wine.vercel.app/recipes/mussel-frostAdd to collectionIngredientsYieldgInstructions0 / 6 steps0 of 6 steps completeReset progress1Bloom gelatin in ice water2Combine 100g of the mussel juice with the salt and heat gently and stir to dissolve salt3Add the bloomed gelatin to the warm mussel juice and stir to dissolve4Add warmed mussel juice mixture to the remaining 200g mussel juice and yuzu juice and stir to combine5Strain through a chinois in to a paco jet cannister and freeze solid6Reserve frozen and spin in paco jet as needed