This elegant seafood starter from Chef Luke Tipping uses a base of custard infused with kombu, topped with breaded mussels and a pinch of imperial caviar. The soy lecithin in the mussels' sauce is what enables it to be whipped up into a delicious, cappuccino-like foam.

See the full recipe here: https://www.greatbritishchefs.com/recipes/seaweed-custard-crispy-mussels-imperial-caviar-recipe

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