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 Boss� 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.

Alain Bossé "The Kilted Chef"
has travelled the world over, from kitchens to convention centres, sharing his expertise and love for buying and eating local ingredients with people near and far. With his signature tartan kilt, proud Acadian heritage, and undeniable flair for cooking with local ingredients, he has earned a reputation as one of Atlantic Canada's culinary ambassadors.

Chef Alain has cooked for global dignitaries and has worked in kitchens and on event stages alongside top chefs from around the world. He firmly believes that if you live local, then you should buy local. For more than three decades, Alain has promoted local commodities such as lobster, Mussels, apples, and wild blueberries (to name a few), and he has been a frequent guest instructor at culinary schools where his lectures focus on "Lobster and/or Mussels 101," educating students on the use of sustainable Atlantic Canadian seafood.

Chef Alain is a frequent guest on radio and TV, as well as a prolific recipe creator and food writer. He is the food editor and stylist for Saltscapes magazine, and has received the prestigious Gary MacDonald Culinary Ambassador of the Year award in Nova Scotia. The Acadian Kitchen is his second cookbook, following Mussels: Preparing, Cooking and Enjoying a Sensational Seafood with Linda Duncan.

Alain Bossé's profile page

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.

Linda Duncan's profile page