Vary the fish for this stew according to what’s on offer – clams, cockles, skinned salmon fillets and squid rings work well too.

SERVES 4 – PREP 20 MINS – COOK 20 MINS

450g small live mussels

50g unsalted butter

2 leeks, sliced

2 cloves garlic thinly sliced

150g baby button mushrooms

300ml dry cider

450g skinless white fish, such as cod, pollock or haddock, cut into chunks

200g peeled, raw king prawns

142ml carton double cream

2 tbsp chopped flat leaf parsley

1 Heat the oven to 180°C, Gas 4. Scrub the mussels well and remove the beards. Discard any mussels with cracked shells or those that don’t close when gently tapped on a work surface. Rinse well under cold running water.

2. Melt the butter in a 2.5-litre (5-pint) flameproof casserole dish. Add the leeks and cook for about 5 minutes until softened. Add the garlic, mushrooms and cider and cook for 3-4 minutes. Season.

3. Place the white fish, prawns and mussels in the casserole, cover tightly with a lid and place in the oven on shelf 1 and cook for 15 minutes until the mussels have opened and the prawns and fish are cooked through.

4. Discard any mussels that have not opened. Stir in the double cream, scatter over the chopped flat leaf parsley and serve immediately with crusty bread for mopping up the sauce.

Per serving: 472 cals, 32g fat (19g saturated), 5g carbs

KNOW HOW: If you’ve a circotherm oven  (such as a Neff) set it to Bottom Heat. The gentle Bottom Heat function cooks these mussels evenly, without boiling away the delicious liquor or even needing to be stirred.

TIMESAVER: Buy  a couple of packets of prepared mussels in garlic butter

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