Mussel Pudding Cooked in Paper

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ½ lb. self-raising flour
  • 3 oz. finely-chopped suet
  • Pinch Salt
  • water
  • Mussels
  • Pepper and Salt


    Make a suet crust pastry. Roll out into a square and lift on to a piece of greased parchment paper. Open the mussels by heating gently in a dry, covered pan. Remove beards. Scoop them out on to one half of the dough, leaving an edge free all round. Season. Damp this edge and fold the pastry over, covering the mussels. Press the edges of the pastry ‘envelope’ together. Tie up in a cloth and steam for one and a half hours.