Delicious: how to make Thai noodle salad with mussels from Sergio Herman’s cookbook Hommage

“My relationship with mussels is one of going from hatred to pure love,” says star chef Sergio Herman. The black shell has run like a common 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.

Sergio: “This salad is absolutely fantastic, and it’s at its very best when you can add the mussels while they’re still warm, so they’re lukewarm by the time your friends eat the noodle salad. The savouriness of oyster sauce, fish sauce and hoisin, with sweet palm sugar and fresh lime juice to elevate everything to another level.”

How to make Thai noodle salad with mussels

• Mix all the marinade ingredients in a bowl and leave to infuse for 30 minutes.
• Fill a large pan or the sink with plenty of water and rinse the mussels in it.
• Drain, run in fresh water and rinse the mussels twice more. Discard shells that float to the surface, as they may be bad. Also discard any cracked shells.
• Bring a layer of water to the boil in a pan that fits the steamer basket. Place a bowl or deep plate in the steamer basket, containing the mussels, to collect the mussel cooking liquid at the same time during steaming.
• Place the lid on the steamer basket. Steam the mussels for 1 minute, until all the shells have opened.
• Remove the steamer basket from the pan, take the mussels out of their shells and keep them in the collected mussel cooking liquid from steaming so they don’t dry out.
• Cook the noodles according to the instructions on the package in salted water, rinse them under cold water and then mix them through the marinade, together with the mussels, little gem, mint and coriander. Mix the salad well and then add the cashews. Finish with mustard cress or mustard greens.

Title: Hommage
Author: Sergio Herman
Price: €32.50
Publisher: Nijgh & van Ditmar

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