This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Saffron gives this dish a Spanish flare reminescent of paella. If you haven’t any saffron, use annatto oil, turmeric or a smoky paprika. Any mussel will work here; blue-black mussels from the Alaskan Kenai Peninsula or North Atlantic seaboard, green-tip mussels from New Zealand, or petite mussels from the Northwest. Make sure all mussels are ...