In a large pan heat some oil to very high temperature add the carrot and onion and stir until it starts to colour, then add the mussels and shake around.
After 10 seconds throw in the white wine and then the water after another 10 seconds.
Cook Until most the shells are fully open any that are not open discard.
Pass through a colander and save the stock.
Pick out all the mussels from the shells and then smoke (you can do this either with a smoke gun and clignfilming the hose into a container which is fully cling filmed or by using a big bowl with hay in the bottom, put the mussels in a colander light the hay and then cover with the colander and Clingfilm fully do the twice for 20 minutes at a time.
In a pan sweat off the onions and carrots to light brown colour.
Add the mussels and continue to cook for 30 seconds on medium to high heat.
Add in the white wine and reduce by half.
Then the left over stock and fish stock.
Simmer for 15 minutes.
Quickly blitz in the Blitzer and then pass through a sieve or chinois.
Save for later.
In a pan with oil sweat off the brunios shallots on a medium to low heat so no colour.
Add the Arborio rice and mix well to coat in the oil
Add garlic cloves crushed, thyme and bay leafs
Add in the wine and reduce till almost gone on medium heat, while continually stirring with a spatula.
Pour in the stock and cook on a medium heat until almost fully cooked through, (to test squeeze 1 grain between your finger and thumb and if it splits into 3 parts it is ready)
Season with salt to taste.
Lay on a flat tray and in the fridge this will cool it quicker.
In a heavy based sauce pan heat the oil to a high temperature.
Add in the mussels.
Add in the wine and cover with a lid, shake around and cook off for 30 seconds to a minute.
Pass into a colander.
Pick out of the shells making sure they are perfect removing any beards and also so they hold their natural shape.
Cool in the fridge until needed.
To heat up place the mussels in a small pan with some stock add a pinch of cream to create a creamy sauce.
Serve hot onto of the risotto with a little sauce in around it.
Remove all the rind from the parmesan and discard.
Onto a silpat mat on an oven tray start to micro plane parmesan all over it.
Do enough so it is almost half a centimetre deep, push in around the edges so the red of the silpat mat is showing.
Cook in the oven at 180⁰c for 4 minutes.
Remove from the oven and leave to cool on the tray to set.
Turn out onto a chopping board and portion in half and then into thin rectangles.
Put back onto the silpat mat and back in the oven for 3 to 4 minutes into a firm snap able tuille.
When cool decorate with 3 small pieces of dill and serve over the top of the risotto.
In a sauce pan put the fish stock and saffron and bring to the boil.
Take off the heat and blitz with a hand Blitzer to break down the saffron.
Mix the corn flour with water in a bowl then pour into the saffron mix and whisk in.
Continually whisk on a medium heat until it thickens when it thickens whisk at cook out for a further 5 minutes.
Set into a small rectangle tray and into the freezer.
When frozen blowtorch the metal base and turn out onto a chopping board cut into 1 inch codes.
Cover in flour and dust off any excess.
Beat 3 eggs and then dip the floured cube in to completely coat drain off any excess on a cloth.
Roll in panko breadcrumbs and then freeze till needed.