The scents and flavors from his youth in the fish restaurant Oud Sluis Sergio Herman carries with him to this day, and the mussel is the most deeply anchored in his memory. Just the powerful jus alone, with enough power to create the very best sauces, was reason enough to make this book. But not the only one: marinated, cooked, steamed, and fried mussels all bring their own taste sensation that will undoubtedly surprise you. Zeeland's finest product, the magical black gold, deserves a place on all tables at home.
In the cookbook Hommage, you will find fifty accessible mussel recipes. By applying different basic techniques, you learn much more than just putting the classic cooked mussels with fries on the table, delicious as they are. The recipes lean towards all directions and are both classic and modern, but above all typically Sergio. With beautiful photography and personal and cultural-historical background stories.
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