Recipe by Sian Hughes from her Instagram profile @recipebreakout

This is such a treat, the perfect comfort food to warm you up on these bitterly cold January evenings. Made with garlic, shallots, white wine, fresh fish broth and cream and finished with a cheesy breadcrumb topping... it's such a luxurious combination! These are super fresh, plump Lyme Bay mussels (from @the rockfishUK), delivered direct to your doorstep! Serve with some homemade fries and a lovely warm baguette for dipping! To make: (for 2)

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What you need: 500g fresh live mussels, 2 shallots, finely chopped, 2 cloves of garlic, minced, a handful of spinach leaves, large knob of butter, 50g each of red Leicester and Gruyère cheese, a medium glass of dry white wine, a handful of toasted breadcrumbs, a tsp of smoky paprika, 200ml of fish bone broth/stock, 200ml double cream, a few sprigs of fresh rosemary, leaves removed

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🧀 Start by steaming the mussels over a high heat (covered), shaking vigorously every now and then for 3 to 4 mins, until they've all opened out, discarding any that don't. Shell most of the mussels, leaving just a few still in their shells. Set aside

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🧀 Then melt the butter in a flat bottomed dish and gently sauté the shallots for a minute or so before adding in the garlic and paprika. Continue to sauté for another minute and then add in the wine. Let it bubble away and reduce right down, pour in the stock and the mussels and cook with a lid on for 3/4 mins, until the mussels have opened out

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🧀 Finally, pour the cream into the pan along with the spinach and half the cheese. Season and bring to a slow simmer. Take off the heat, add the mussels in their shells back in, sprinkle with the breadcrumbs, rosemary and the rest of the cheese on top and pop under a hot grill until you have a nice crisp topping!