Description

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Gourmand World Cookbook Awards

“You'll never look at the simple bivalve the same way again.” —SAVEUR

A personal, inspiring, and modern cookbook from internationally prized chef Sergio Herman to honor the mussel.

For twenty-five years, Dutch chef Sergio Herman cooked in his family’s 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 béarnaise 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 fried—each mussel preparation offers their own surprising taste sensation, making it deserving of a place in homes everywhere.

About the Author

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Sergio Herman started his career in the family-owned restaurant Oud Sluis in Sluis, The Netherlands. Since 2005, he has held three Michelin stars and was listed in the Top 50 of The World's 50 Best Restaurants for eight years. Since then, Sergio evolved into a gastronomic entrepreneur and opened restaurants that include The Jane, Blueness, Pure C, Airrepublic, and recently, Le Pristine. He has also garnered success for his cookbooks and TV programs. 

Sergio is known for his light cooking style, refreshing accents, and delicate acidic notes.

Praise For…

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“You'll never look at the simple bivalve the same way again.”
— SAVEUR

“His creations look.. like pieces of art”
— The Hollywood Reporter

“Determines the style of the dishes, then...executes everything meticulously.”
— Michelin Guide

“In pursuit of perfection” 
— eater

“Put Zeeland on the food map and ... remains a driving force behind the region’s continuing development as an exciting, innovative culinary hotspot.”
— The Peak Magazine

“The “rock’n’roller” of chefs.”
— falstaff

“Wowed the Michelin powers and the most refined palates around the world”
— AP News