Neven’s Saffron Orzo with Nduja Mussels

For the Mussels

1. Clean the mussels, removing their beards and discarding any that are broken or do not close when tapped on a worksurface.
2. Put a large pot over a medium-high heat. Add the olive oil and cook the onion until soft.
3.  Add the bay leaves, saffron and peppercorns, and stir for a minute. Add the tomatoes and stir for another minute, then pour in the wine and the hot stock.
4. Cover and bring to the boil.
5.  Add the mussels, cover and cook for 5 mins until they open – discard any closed ones. Using a slotted spoon, transfer the mussels to a plate, strain the cooking liquid and keep it warm. Set aside 12 mussels for serving. Remove the remaining mussels from their shells and set aside, too.

For the Orzo

1. Heat 1 tablespoon of olive oil.
2. Fry the onion and diced fennel until soft and glossy.
3. Add the garlic, red pepper and nduja and stir for a couple of minutes.
4. Add 900ml of the reserved mussel cooking liquid to the pan and bring to the boil. 
5. Add the orzo and gently stir to combine.
6. Cover, reduce the heat to medium-low and gently simmer for 15 mins, checking occasionally and stirring, until most of the liquid has been absorbed.
7. Mix in the shelled mussels. Season with salt & pepper, garnish with the reserved mussels in shells,  stir in crème fraîche, chopped basil and drizzle with a little olive oil and serve immediately.