Mussels in Cataplana

If you don’t have a cataplana (the cooking vessel in the photograph), which I don’t expect anyone to have, just use a covered saucepan. The method of cooking used here is like the classic moules à la marinière, with white wine, shallots, herbs, and butter, still one of the best ways to cook mussels. Another way saw the light of invention and day recently at Stars, when a line cook, drawing on the moules tradition and on saffron with mussels, but wanting something new and refle