Mussels an Homage in 50 Recipes

Sergio Herman grew up in the Netherlands, a country where people often have an intimate relationship with the sea. And his parents’ restaurant, Oud Sluis, was renowned for its mussels.

Here he salutes mussels, and in particular those of Zeeland, the province where he was raised. Beginning with such basics and buying, rinsing, and storing fresh mussel he then proceeds to offer classic and modern ways of serving the bivalves, from a classic method of steaming them in white wine to various dishes which incorporate or accompany the mussels.

For instance:

• Cannelloni with spinach, ricotta, mussels, and parmigiano
• Mussels in cider beurre blanc with burrata and pistachio
• Risotto with mussels, celery root, and lime
• Grilled monkfish with mussel bearnaise

Each dish is handsomely photographed.

Hardcover. Color photographs throughout.