Mussels and Orzo in Saffron-Ouzo Broth

Method

1. Clean the mussels: scrub them under cold water, pull off the beards, and discard any that are broken or stay open when tapped.
2. Heat a large pot over medium-high heat. Add 2 tbsp olive oil and cook the chopped onion until soft and translucent.
3. Stir in the garlic, bay leaves, saffron, and peppercorns. Cook for 1 minute, then add the cherry tomatoes and fennel sprigs. Stir for another minute.
4. Pour in the ouzo and the hot vegetable stock. Cover the pot and bring to a boil.
5. Add the mussels, cover, and cook for about 5 minutes, until they open. Discard any that remain closed.
6. Using a slotted spoon, transfer the mussels to a plate. Strain the cooking liquid through a fine sieve and keep it warm. Set aside 12 mussels in their shells for garnish, and shell the rest.
7. For the orzo: heat a large, deep pan with a lid over medium-high heat. Add 3 tbsp of the olive oil and toast the orzo for 2-3 minutes until lightly golden. Transfer the orzo to a plate.
8. Return the pan to the heat and add the remaining 1 tbsp olive oil. Fry the finely chopped onion until soft and glossy. Add the garlic and red pepper, and stir for 2 minutes.
9. Pour 900ml of the reserved mussel liquid into the pan and bring to a boil. Add the toasted orzo back, stir gently, cover, and reduce the heat to medium-low. Simmer for 15 minutes, stirring occasionally, until most of the liquid is absorbed.
10. Fold in the shelled mussels and chopped fennel fronds. Season with freshly ground black pepper. Garnish with the reserved mussels in shells, drizzle with olive oil, and serve immediately.