Start by bringing a pot of salted water to a boil, blanch the spinach for 2 minutes, then drain. Once cool, squeeze out excess water and chop finely.

Next heat a big glug of olive oil. Add a third of the the garlic and cook until it sizzles. Stir in chopped spinach and half the fennel seeds, seasoning well. Cook until dry, then set aside.

In the same pan, heat another glug of olive oil. Add the rest of the garlic, parsley, remaining fennel seeds, and half of the chilli flakes. Sauté for a couple of minutes, then add the tomatoes, crush with the spoon and cook for 3 minutes. Stir in the cooked spinach and let everything simmer together for a couple of minutes.

Cook orzo in salted water according to package instructions, then drain. Whilst it cooks, sizzle the remaining garlic and chilli in a pan until fragrant. Pour in the white wine, allowing it to reduce by half. Next add the mussels to the pan, cooking for 3-4 minutes until heated through. Remove from heat, finely chop half of the mussels, and leave the other half whole.

Mix the cooked orzo and mussels into the spinach mixture. Adjust seasoning with salt, pepper and lemon juice. Finish with a drizzle of olive oil and serve immediately.