Chef Martin Swindells and co. take fresh mussels, and add them to a buttery, addictive saffron broth that contains tomatoes, oregano and garlic. The result is one of the best bowls of seafood in this entire landlocked state. Be sure to ask for extra bread, because you'll need it to sop up every last bit of the wonderful broth. (We hate to say it, but the mussels themselves are almost incidental; the broth is that good.) If you go to The Dish on a Tuesday, Wednesday or Thursday and sit at the bar (we recommend reservations), you can get the mussels and a glass of one of The Dish's fine house wines for $11.50. Nice.
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