Mussels in Nasturtium Broth

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

Mussels in Nasturtium Broth
Photo: © John Kernick


  • 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


  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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