Rachel Roddy’s recipe for peppered mussels with salty chips | A kitchen in Rome
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Source: Guardian Australia
Published: 2026-07-02 15:00 UTC+10:00
Section: Food
Factuality Score: 100
Opinion Category: Neutral
Topics: Food & Agriculture
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Snippet:
Sarawak peppercorns add their woody, citrus aroma to shellfish steamed in wine and served with crisp fries
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