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Mussels in Nasturtium Broth
© John Kernick

Mussels in Nasturtium Broth

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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.


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