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

Jean-Georges Vongerichten
Jean-Georges Vongerichten
August 2001

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Credit: © John Kernick

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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