This elegant starter combines the smoky flavor of FANGST blue mussels with the delicate sweetness of flash-roasted cauliflower. Served on toasted wheat bread with a touch of mayo and flower cress, it's a light and refreshing appetizer that's perfect for any occasion.

Ingredients

• 1 tin FANGST Limfjord blue mussels
• 1 head of cauliflower, cut into thin slices
• 2 slices toasted wheat bread
• 1 tablespoon mayonnaise
• A handful of flower cress

Preparation

1. Flash-roast the cauliflower: Preheat your oven to 400°F (200°C). Place the cauliflower slices on a baking sheet in a single layer and drizzle with a little olive oil. Roast for 10-12 minutes, or until lightly browned and tender
2. Prepare the mussels: Open the tin of mussels and drain any excess liquid. Gently toss the mussels with a little olive oil and salt to taste.
3. Assemble the crostini: Spread a thin layer of mayonnaise on each slice of toasted wheat bread. Top with a layer of flash-roasted cauliflower and a few smoked mussels. Garnish with flower cress.

Recipe courtesy of FANGST. Enjoy!