Mussels in Rolls

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Splendid for lunch in the garden or as a supper dish. There are several versions from the sixteenth century onwards. This is from Scotland about 1840.


  • 6 crusty rolls
  • 1 pint (½ k.) of mussels, cooked and shelled


Pull all the crumb from the rolls. Butter the insides. Stir the hot mussels into the hot sauce and fill the rolls. Butter the outsides of the rolls and stand in the oven at 300° F., gas mark 2, for 10 minutes. Serve with sprigs of watercress.

If you want to prepare the rolls ahead of the meal, proceed as above but wrap each in foil and leave in the oven for 20 minutes to ensure their be