Ingredients
-
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
Directions
-
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.
-
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.