Mussels and mousserons, “surf and turf” sauce

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.