*2023 Gourmand World Cookbook Awards Winner 2024 IACP Cookbook Award Winner, Single Subject "You'll never look at the simple bivalve the same way again." —SAVEUR "A love letter to the Zealand coast and the mussels it’s famous for as well as, very movingly, a deeply-felt debt of gratitude to his parents." —Nigella Lawson? 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
