Sauté white onion for 10 minutes until soft & translucent.
Add the spring onions, dill & garlic and cook for a further 5 minutes.
Add the rice, stirring for another 2 minutes.
Add the dry white wine and cook the alcohol out (5 minutes).
Add the stock & saffron and slow simmer for 12 minutes stirring occasionally.
Add the mussels, lemon juice and zest then season well with salt and pepper.
Cover with lid for 2-3 minutes remove the lid and any mussel shells that have not opened.
Sprinkle the dill and stir to incorporate.
Allow to stand for a couple of minutes.
Serve with extra lemon, fresh mint and drizzle of extra virgin olive oil.