Mussels and mousserons, “surf and turf” sauce

Credit: Guillaume Czerw

For once, I don’t agree with my guests! They all talk about my artichoke heart soup with black truffles, and its puff brioche with mushrooms, but for me, the braised mussels and mousserons, mingling land and sea, is my greatest dish–so far! I wanted to associate the dry, iodized side of the mussels with an ingredient that would have a soft, oily consistency. I tried mousserons; the contrast was perfect, the combination worked beautifully. So land and sea were brought together for the first time in my kitchen; and I have remembered the lesson.

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Step 1: Prepare the mussels

Sort, scrape, and wash the mussels. Heat a dry saucepan over high heat. Add 2 tablespoons water, and throw all the mussels in at once.

Cover immediately and leave to cook over high heat. Stir regularly during cooking, and drain the mussels once they are all open.

Remove the shells and preserve the juice, then filter the juice and reserve it separately.

This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits

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