Sergio Herman can still feel the burlap mussel sacks he used
to carry for his father bite into his hands; the scent of the
rough fabric, soaked with mussel liquid – across the threshold
and into the kitchen with it. Then debearding and washing,
dicing many pounds of onions, while those shells lay quietly
Although Sergio once swore never to put a mussel on the map in his own Oud Sluis***, he decided to reconcile with the black shell in 2021, just as we all eventually reconcile with our origins. In the cookbook Hommage you will find fifty accessible mussel recipes, side dishes and sauces that are not to be missed. The recipes lean towards all corners of the world and are both classic and modern, but above all typical Sergio. With beautiful photography and personal and cultural-historical background stories.