Wash and clean mussels. Saute garlic in olive oil. Add mussels and white wine. Cover and steam until cooked. Remove mussels and set aside. Add saffron threads and fish stock to broth and continue to cook broth. Reserve 12 mussels in shells for each plate and remove remaining mussels from shells. Rinse leek under running water to remove sand. Cut into large dice, blanche in boiling salted water and refresh in cold water. Seed plum tomatoes and cut into very large dice. Prepare bread(see recipe for garlic spread) as directed and bake.Shave fennel bulb into fine slices and toss with olive oil, lemon juice and chopped dill.

To Serve: Strain saffron broth. Return shelled and unshelled mussels to broth and reheat. Arrange 3 whole mussels around bowls with shaved fennel in centre. Add reheated broth with remaining mussels into bowls and garnish with leeks, tomato and focaccia bread.

Serves 4.