- Place the mussels in a mediumsized pot, add the wine, cover and place over high heat and cook for 3 to 4 minutes or until the mussels open
- Remove the mussel meat from the mussels and let rest
Toss the vegetables in olive oil, balsamic vinegar, sea salt, ground pepper, and honey. Grill on a flat grill or barbecue until the edge starts to char, 4 to 5 minutes. Let rest.
Balsamic Venegar Reduction
Place balsamic vinegar in a small pot with the blueberries and bring to a boil then turn the heat to low and reduce until it is thick enough to coat the back of a spoon.
Top the flat bread with grilled vegetables, mussel meat, and goat cheese and place under the broiler for 3 to 4 minutes to warm up. Finish with a handfull of arugula drizzled with a wild blueberry balsamic vinegar reduction.