exclusive. Sergio Herman shares three surprising recipes from a new book: ‘There is more than mussels in white wine’ | MyGuide

“The smell of mussels hangs not only in my parents’ restaurant but also upstairs in the living room. My dad and mom have had a hard life because of it, but also a beautiful life. When I was a kid I helped them. From taking mussels away to removing their impurities,” says Sergio. And chopping vegetables, making sauces and washing dishes of course. When I started taking the cooking steps myself, I had a love-hate relationship with her, because I wanted to do other things. Now I’m back to the basics of mussels. I can’t imagine that from my life.”

“There is more than mussels in white wine, I want to show that through this book. In Puglia (in Italy, editor) I ate typical mussels from there for the first time, and cone. Simple yet prepared in a different way, until you feel amazed again. The book contains two dishes inspired by Singapore, where we will open a restaurant next year. Even for the guys who might have less affinity for mussels in a white wine sauce and who know more mundane flavors, there are many variants and options you can have on the table from the pan in no time. Then wipe the pan with a piece of bread. This is the essence of eating mussels.”

“My dad is no longer there, but the mussels in white wine, they remain No. 1 to me because he turned them into a creamy sauce. That sauce was absolutely fantastic. When I serve it again, it’s doubly pleasant to me. But also the pickled mussels, which You can put it in such a pot; this recipe has been around for decades and I’ve changed it up with other flavors, from spicy to sour to aromatic.”

“I try to pass on to my children everything that is delicious and special in terms of food. It is not always easy, but I feel and notice step by step that the four of them love to eat. They do not like everything yet, but they are already a lot and they are also beginning to realize that people Others often approach food differently. For example, my daughter’s friend Moon recently didn’t know what a passion fruit is. Everyone raises their children differently, but for me, food is about being together, having fun and having fun. That’s one of the most beautiful things in life” .

“I can’t travel without it anymore. Everywhere you go, even in Europe, you see new things. Sometimes it’s so simple, sometimes it’s so special. I’ve been in the kitchen day and night for over 30 years. Now is the time to discover more things.” And enjoy it. See the world, see it, enjoy it and take it home with you. That translates to bowl of mussels, because I really wanted to make things in the spirit of the times.”

What is the best way to prepare mussels yourself? How do you recognize rotten mussels? Star Chef Tips: ‘Don’t buy it at the supermarket’ (+)

Luc Bellings tastes “natural mussels” on the coast and even hands out a 9/10: “If the cook had made chips, that would have been a 10 without discussion” (+)

1 Weekly Menu, 5 Courses, €12.50: With these recipes you can survive the first school weeks at an affordable and prepared