Mussels need so little to make them delicious and as a great soup starter this is so deliciously good. Always cook a few extras in case you have any that don't open.
Heat a large pot of water to boiling and cook the farro for 20 minutes or until softened. Drain well and set aside.
In a large heavy based saucepan heat a little cooking oil over a medium heat and gently cook the fennel, garlic and leek until softened.
Add the mussels and the vermouth or wine, lemon zest and saffron.
Cover and cook for 2-3 minutes.
Add the fish stock and bring back to a boil covered.
Add the cooked farro grain, mixing well before tasting and adjusting the seasoning as needed.
Add the fresh dill and lemon juice and stir well to combine. Serve immediately discarding any mussels that did not open.
200 grams farro grain
1 head fennel diced
2 Garlic Cloves peeled and crushed
1 Leek white part only, diced and well washed
1 pack mussels well scrubbed and beards removed
100 millilitres vermouth or dry white wine
Zest and juice of 2 large lemons
1/2 gram saffron threads
500 millilitres fish stock
1 bunch fresh dill roughly chopped