Mussels in Nasturtium Broth

• Recipe by Jean-Georges Vongerichten

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

Ingredients

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

Directions

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.