In Russia, Julienne is usually made with poultry or mushrooms. The host of The Geography of Taste suggests that you try Black Sea mussels as the main ingredient in this dish – they’re mollusks that not only have tasty, hearty meat – there’s also a fascinating history to how they actually appeared in the Black Sea. Our head chef will fill you in on the details and also show you the right way to cook them, tell you which ingredients they go well with, and what’s the best way to serve them. For example, instead of ramekins, Vladimir Pavlov uses the whelk shells themselves! Spoiler alert: they’ll definitely look beautiful as well as exceptionally tasty.