Mmmm: tortilla with mussels 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 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: “Taste is emotion and memory, and these flavors immediately take me back to Mexico, where I experienced many adventures. We would start early in the morning there with tortillas, simply at stalls along the roadside.”

How to make the tortilla with mussels

• Fill a large pan or the sink with plenty of water and rinse the mussels in it. Drain, run in clean 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 the steamer basket fits over. Place a bowl or deep plate in the steamer basket, with the mussels in it, to collect the mussel cooking liquid as they steam. 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, remove the mussels from their shells and keep them in the collected mussel cooking liquid from steaming; this will prevent them from drying out.
• For the Greek yogurt sauce, mix all the ingredients in a bowl and season with salt and pepper.
• Cut the guanciale or thinly sliced bacon into small cubes and fry until crispy in a dry, hot non-stick frying pan. Drain on kitchen paper.
• Mix all the ingredients for the salsa in a bowl. Add the cooled mussels, red onion and avocado and marinate for 5 minutes.
• Briefly fry the tortillas in a dry non-stick frying pan over medium heat. Remove from the pan, place on a warm plate and spread with the Greek yogurt sauce. Top with the marinated mussels, avocado and red onion. Drizzle with extra salsa. Finish with the crispy bacon and corn, the paprika and a little fleur de sel.

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

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