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 friesBlack 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. But then peppercorns, the tiny black balls I take for granted (and often forget about), are berries, which is something I didn’t know until I did a pepper tasting at my local spice shop, Emporio…
Source: www.theguardian.com