My F&W
quick save (...)
Mussels in Nasturtium Broth
© John Kernick

Mussels in Nasturtium Broth

  • SERVINGS: 4
  • FAST

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

  1. 1 cup water
  2. 4 tablespoons unsalted butter
  3. 1 small pinch of saffron threads
  4. 30 nasturtium flowers, plus more for garnish
  5. 1 tablespoon fresh lime juice
  6. Sea salt
  7. 2 pounds mussels, scrubbed and debearded
  8. 1/2 cup dry white wine
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.