Serves: 4 people Difficulty ': Easy Preparation time: 80 minutes INGREDIENTS 600g. 300g of prawns. mussels, 1 pink grapefruit 1 small bunch of arugula 2 plum tomatoes 1 small stalk of celery 4 chives 1 tablespoon pitted black olives 2 potatoes 1 carrot 1 clove garlic 1 shallot 6 tablespoons olive oil salt pepper ---- ---------------------- CASE Put the mussels in water and salt for at least 1 hour.
In the meantime, wash the potatoes and cook for about 25 minutes, until they are tender. Drain, peel while still hot and cut into rounds. Scrape and wash the carrots, cut into small pieces. Peel the shallots. Put the pieces of carrot and shallot in a saucepan, add salt, add peppercorns and a 2 liter of water and bring to a boil.
Lower the heat, put the lid and simmer for 15 minutes. Wash the shrimp and cook in broth for a few minutes. Drain the shrimp, shell them and remove the intestinal black wire on the back seat. Clean the celery and cut into small pieces. Peel the grapefruit and cut it to live apart. Wash and dry the tomatoes, cut them in half 'and remove the seeds, cut the flesh into pieces.
Clean arugula, wash and dry. Peel the garlic and place in mixer. Add a few leaves of arugula, chives and a pinch of salt and blend. Together four tablespoons of olive oil and blend again. Wash the mussels and spazzolatele under cold running water to remove the linen. Drain them and transfer them in a pan.
Season with a little oil and let them open up heat. Drain, peel and transfer them in a bowl, pepper and let cool. Add the shrimp, potatoes, celery, tomatoes, sliced olives, grapefruit and arugula. Season with the emulsion of herbs, stir gently and serve. 
In the meantime, wash the potatoes and cook for about 25 minutes, until they are tender. Drain, peel while still hot and cut into rounds. Scrape and wash the carrots, cut into small pieces. Peel the shallots. Put the pieces of carrot and shallot in a saucepan, add salt, add peppercorns and a 2 liter of water and bring to a boil.
Lower the heat, put the lid and simmer for 15 minutes. Wash the shrimp and cook in broth for a few minutes. Drain the shrimp, shell them and remove the intestinal black wire on the back seat. Clean the celery and cut into small pieces. Peel the grapefruit and cut it to live apart. Wash and dry the tomatoes, cut them in half 'and remove the seeds, cut the flesh into pieces.
Clean arugula, wash and dry. Peel the garlic and place in mixer. Add a few leaves of arugula, chives and a pinch of salt and blend. Together four tablespoons of olive oil and blend again. Wash the mussels and spazzolatele under cold running water to remove the linen. Drain them and transfer them in a pan.
Season with a little oil and let them open up heat. Drain, peel and transfer them in a bowl, pepper and let cool. Add the shrimp, potatoes, celery, tomatoes, sliced olives, grapefruit and arugula. Season with the emulsion of herbs, stir gently and serve.
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