Inspect mussels and discard any that are open and don't close when tapped, or any with broken shells.

Bring a large pot of salted water to boil and cook orzo according to package instructions until al dente. Drain, reserving 120ml pasta water, and set aside.

Heat olive oil in a large deep pan or Dutch oven over medium heat. Add shallot and sauté for 3 minutes until softened.

Add garlic, oregano, and chilli flakes, cooking for 1 minute until fragrant.

Pour in white wine and ouzo, allowing alcohol to cook off for 2 minutes.

Add chopped tomatoes and simmer for 8 minutes until slightly reduced.

Stir in double cream and bring to a gentle simmer.

Add cleaned mussels to the pan, cover with a lid, and cook for 4-5 minutes until all mussels have opened. Discard any mussels that remain closed after cooking, as these are unsafe to eat.

Ensure mussels have reached an internal temperature of 63°C and shells are fully open before proceeding.

Remove mussels with a slotted spoon and set aside. Add cooked orzo to the sauce, tossing to coat and adding reserved pasta water if needed.

Return mussels to the pan, add lemon zest and half the lemon juice, and gently fold together.

Divide among warmed bowls and top with crumbled feta, fresh dill, parsley, and a drizzle of olive oil. Serve immediately with remaining lemon juice on the side.