Mussels in Nasturtium Broth

This broth is made without cooking the flowers, to keep all their spicy flavor.

Slideshow: More Amazing Seafood Recipes

  • Servings: 4

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  • 1 cup water
  • 4 tablespoons unsalted butter
  • 1 small pinch of saffron threads
  • 30 nasturtium flowers, plus more for garnish
  • 1 tablespoon fresh lime juice
  • Sea salt
  • 2 pounds mussels, scrubbed and debearded
  • 1/2 cup dry white wine

How to make this recipe

  1. In a small saucepan, bring the water, butter and saffron to a boil. Transfer to a blender, add the 30 nasturtiums and lime juice and blend until smooth. Strain through a fine sieve and season with salt.

  2. In a large saucepan, combine the mussels and wine. Cover and cook over high heat until the mussels open, about 5 minutes. Stir in the nasturtium broth. Spoon the mussels and broth into bowls, garnish with nasturtiums and serve.

Contributed By Photo © John Kernick Published August 2001

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