Brilliant combination: mussels with spicy sausage from Sergio Herman’s new cookbook

“My relationship with mussels is a feeling that has gone from hatred to pure love,” says star chef Sergio Herman. The black shell has, after all, run like a red thread through his career. In his new cookbook Hommage, you’ll find fifty accessible mussel recipes, side dishes and sauces. The dishes are based on cuisines from all over the world, both classic and modern, but above all typically Sergio. Take this dish of mussels with spicy sausage, for example—delicious!

Sergio: “This is a winner at Le Pristine Café, the lively bar side of our restaurant Le Pristine in Antwerp. An easy and straightforward dish that never fails to impress.”

How to make the mussels with ’nduja and tomato vierge

• For the tomato vierge, mix all the ingredients for it in a bowl, taste and season with salt and pepper.
• Heat the olive oil in a non-stick frying pan and make sure it is very hot. Add the mussels, ’nduja, garlic, shallot, thyme and pepper, and deglaze with the white wine. Immediately put the lid on the pan for 30 seconds to 1 minute, until all the mussels have opened. Remove the pan from the heat and let the butter melt between the mussels.
• Place the mussels in a deep, warm plate or bowl and pour over all the super-delicious cooking juices from the pan. Spoon 5 tablespoons of tomato vierge over them, grate Parmesan cheese on top and finish with basil tips and lime zest.

Title: Hommage
Author: Sergio Herman
Price: €32,50
Publisher: Nijgh & van Ditmar

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