Steam the mussels

• Add the water to the steamer and bring it to a boil.
• Load in the mussels, cover and steam until they open wide.

Toast the sourdough

• Cut thick slabs of sourdough.
• Pre-toast them so they hold up under the topping.

Shuck the mussels

• Pop the shells open and scrape the meat into a bowl.
• Discard any shells that stayed shut.

Season the mussel meat

• Add the saucy Cajun sauce, the Cajun seasoning and the Alfredo sauce.
• Toss so the meat is well coated and saturated.

Build the toasts

• Press a shallow indentation into each toasted slab.
• Pile the mussel meat on top.
• Cover generously with smoked Havarti.

Melt the cheese

• Bake or grill the toasts until the cheese is melted and bubbling.