1 cup chit-fil pan liquid
2 tablespoons lemon juice
2 tablespoons impure lemon zest
3 tablespoons poached lemon or lime
1 tablespoon chilled grape juice
2 tablespoons grenadine syrup
2 teaspoons ginger juice
4 slices mussel
In a glass large bowl, mix concentrated lemon juice, lemon zest, poached lemon or lime juice, grape juice, grenadine syrup and ginger juice. Cut cored foie gras into 1-1/2 inch slices. Cover and refrigerate until serving.