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Rachel Roddy’s leeks and mussels tagliatelle recipe

The Guardian - Rachel Roddy

New-season leeks, softened to melting, are perfection mixed with the liquor of fresh, tender mussels in this luxuriant tagliatelle dish “The softly-softly of the onion family” is how Simon Hopkinson describes leeks in his book Roast Chicken and Other Stories. On the next page in the same book is his …

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