Mussels in Nasturtium Broth

• 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.
2. Transfer to a blender, add the 30 nasturtiums and lime juice and blend until smooth.
3. Strain through a fine sieve and season with salt.
4. In a large saucepan, combine the mussels and wine.
5. Cover and cook over high heat until the mussels open, about 5 minutes.
6. Stir in the nasturtium broth.
7. Spoon the mussels and broth into bowls, garnish with nasturtiums and serve.

water, unsalted butter, threads, flowers, lime juice, salt, mussels, white wine

Taken from www.foodandwine.com/recipes/mussels-in-nasturtium-broth (may not work)