Mussels

For twenty-five years, Dutch chef Sergio Herman cooked in his familys mussel restaurant, Oud Sluis. By 2005, the restaurant had been awarded three Michelin stars. Sergio still holds on to those smells and flavors and honors them in this unique cookbook that celebrates the undersung black gold.

From mussel and ricotta stuffed Cannelloni to grilled monkfish and mussel barnaise sauce, find fifty simple mussel recipes from all over the world, both classic and modern, along with recipes for side dishes and sauces, as well as drink suggestions.

Whether marinated, pickled, cooked, steamed, or friedeach mussel preparation offers their own surprising taste sensation, making it deserving of a place in homes everywhere.