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At Home with Chef Emmele Herrold

Live mussels are displayed in a bowl next to the red curry sauce simmering on the stove. Emmele Herrold, 36, of Ferndale, executive chef / owner of The Black Eagle in Ferndale, cooks mussels with red curry sauce, crab dip and roasted potatoes and arugula salad with cilantro sauce at a family kitchen in Huntington Woods, Tuesday, Jan. 17, 2017.

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At Home with Chef Emmele Herrold