Mussels in Nasturtium Broth

1. 1

   In a small saucepan, bring the water, butter and saffron to a boil.

2. 2

   Transfer to a blender, add the 30 nasturtiums and lime juice and blend until smooth.

3. 3

   Strain through a fine sieve and season with salt.

4. 4

   In a large saucepan, combine the mussels and wine.

5. 5

   Cover and cook over high heat until the mussels open, about 5 minutes.

6. 6

   Stir in the nasturtium broth.

7. 7

   Spoon the mussels and broth into bowls, garnish with nasturtiums and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.