Instructions: In a medium skillet, cook bacon over medium heat until crisp and brown, about 10 minutes. With a slotted spoon transfer bacon to a paper-towel-lined plate to drain.

Place mussels in a large pot. Add 1 1/2 cups water, wine, and bay leaf. Cover, and bring to a boil over high heat. Steam until mussels open, 3 to 4 minutes. Drain, and cool slightly. Remove mussels from shells. Discard half of shells. Place mussels in remaining shells, and transfer to a baking sheet.

Simmer cream in a small saucepan until reduced by half, about 2 cups. Prepare an ice bath. Bring a medium pot of salted water to boil. Add spinach, and blanch until just wilted, about 15 seconds. Transfer to ice bath to stop cooking. Squeeze spinach very dry. Place in blender.

Heat butter in a medium skillet over medium-high heat. Add shallots and garlic; cook, stirring, until translucent, about 5 minutes. Add to blender with spinach. Add reduced cream, nutmeg, 1/4 cup Gruyere, 1/4 cup cheddar, salt, and pepper. Puree until well combined.

Heat broiler. Evenly spoon spinach mixture over mussels. Top with bacon and remaining 1/4 cup of each cheese. Broil until heated through and bubbling, about 2 minutes. Serve immediately.

This recipe yields 4 servings.

Chefs Tips: Buy mussels only if they smell like the sea. Before steaming the mollusks, remove their beards. If they contain any debris, soak them for a couple of hours in salt water; soaking them in tap water will kill them. If you find a few with their shells slightly ajar, dont be alarmed: Simply tap the shell, and it should close; if it doesnt, discard. Also discard any mussel that doesnt open after being steamed.

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