Mussels: Preparing, Cooking and Enjoying a Sensational Seafood

The story of Mussels starts with "the humble mussel, a shellfish so unassuming that the impact it had on the two of us was quite unexpected," as the authors -- the "Kilted Chef" Alain Bosse and his good friend "Mussel Mama" Linda Duncan -- of this book say. When these two met, they discovered they shared an identical passion: to get the word about this sensational seafood out to as many people as possible, as quickly as possible. This cookbook, Mussels, is the satisfying result. It includes 77 recipes for using mussels in every type of dish, from where you would expect them -- in appetizers, salads and mains -- to where they are a delightful, whimsical surprise -- in pickles, pies and cocktails. Mussel Strudel, anyone?

Mussels is for anyone who is passionate about mussels and looking for new ways to cook and eat them. This mighty mollusc has long been a staple on restaurant menus but many people still hesitate to cook mussels at home. This book shows how easy it is to choose, store and cook this healthy and tasty seafood. Everyone who wants to can now cook mussels with confidence.

Chef Alain Bosse, the Kilted Chef, is Atlantic Canada's culinary ambassador. He is the president of Alain Bosse Consulting Ltd, the food editor for Saltscapes Magazine and the past president of Taste of Nova Scotia. He is currently on the board of directors for Taste Nova Scotia, and is a recipe creator and cookbook reviewer. Chef Alain resides in Breashore, Pictou County, Nova Scotia.

Linda Duncan is a culinary adventurer and the founder of Results Management. She has been the executive director of the Mussel Industry Council and the executive director of the PEI Aquaculture Association. She sits on the board of several Canadian national and regional culinary, seafood and aquaculture organizations, including the PEI Culinary Alliance, the PEI International Shellfish Festival and Innovation PEI. Linda resides in Charlottetown, Prince Edward Island.