Cook the pearl barley as per instructions, this ordinarily take between 45 minutes to 1 hour. Finely chop the parsley and add to the pearl barley once cooked along with a generous squeeze of lemon.
Preheat the oven to 190 degrees Celsius. Place the chopped fennel on a roasting tray with a generous glug of oil, add seasoning and roast for 25-30 minutes.
In a large saucepan add a glug of oil and once heated add in your onion, garlic, star anise and allow to sauté for at least 10-12 minutes until soft and translucent. Next add in the white wine, allow to cook for five minutes over a high heat then add in the fish stock and spinach. Adjust seasoning to taste.
Pour around 200ml of the stock in a separate pan and add in an additional pinch of saffron and half a teaspoon of tomato puree then allow to reduce. Blitz until smooth and use to garnish when serving.
Once everything is ready to go, add the cleaned and debearded mussels to the saffron stock, cover with a lid and allow to cook until the shells open. This should take around 3-5 minutes. Serve the mussels over the pearl barley with a generous drizzle of saffron reduction.