Rope-Grown Mussels in Nasturtium Marinière fresh and briny

1 In a large pot, pour the white wine, onions, and cream. Salt lightly and pepper. Bring to a boil and let cook for 5 minutes.

2 Then add your mussels and let them open. Once they have opened, add your sliced nasturtium leaves.

3 With a skimmer, drain your mussels into another pot and cover. Meanwhile, reduce the cooking liquid by half, then pour it boiling over your mussels.
Serve with small new potatoes from Ré for example
The nasturtium leaves that I love bring a peppery note that pairs beautifully with the sweetness of the mussel flavor.