Rachel Roddy’s recipe for peppered mussels with salty chips | A kitchen in Rome

Sarawak peppercorns add their woody, citrus aroma to shellfish steamed in wine and served with crisp fries Black Sarawak peppercorns have a soft, woody smell, like a forest floor mixed with lemon zest. Those things come through in the taste, too, along with a fruity sweetness.…

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