Mussels: A Cookbook by Sergio Herman
"You'll never look at the simple bivalve the same way again." — Saveur
For twenty-five years, Dutch chef Sergio Herman cooked in his family's mussel restaurant, Oud Sluis, eventually earning three Michelin stars. He's never stopped honoring what he learned there. This cookbook is his love letter to the Zeeland coast, its legendary mussels, and the legacy of his parents—a deeply personal meditation on the ingredient he calls "black gold."
Featuring fifty recipes both classic and modern, from mussel and ricotta cannelloni to grilled monkfish with mussel béarnaise, this is a master chef's guide to cooking mussels simply and brilliantly. Recipes sourced from kitchens around the world, plus essential side dishes and sauces.
"A love letter to the Zeeland coast and the mussels it's famous for as well as, very movingly, a deeply-felt debt of gratitude to his parents." — Nigella Lawson
2023 Gourmand World Cookbook Awards Winner | 2024 IACP Cookbook Award Winner, Single Subject
