Rachel Roddy’s recipe for breadcrumb-stuffed mussels | A kitchen in Rome

These steamed mussels are served with herby breadcrumbs stuffed into their half-shells, making them ideal Christmas party finger food


Eat more mussels. For a while I had this written on a Post-It stuck to the fridge. It was maybe my most successful fridge note (certainly more effective than the one reminding everyone to close the door firmly), and one that helped decide endless meals while putting away the milk.

I remember writing it. It was after having a fling with a secondhand copy of Jenny Baker’s Simply Fish, a practical, really well laid-out recipe book and guide that sparkles thanks to her simple, intelligent writing. I particularly like the pros and cons sections. “Sharks – don’t be alarmed – make really excellent eating and being cartilaginous have no irritating bones. Barbel – a fine fighter but bony, and needs seasoning. Smelt – a freshly caught smell of cucumber and rushes, and make delicious eating: snap them up if you see them. Mussels are lovely and inexpensive: don’t be put off by fears of preparing them – it’s far less of a chore than new potatoes.”

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