Wash and pour pearl barley with cold water for a day. Maybe for a little less time, but I'm doing it now. After a day, wash the barley and lay out a thin layer to dry.
Cut the onion into small cubes, fry in vegetable oil until transparent.
Add pearl barley, stir, fry for 10-15 minutes.
Pour in the wine. Stirring stew until the wine evaporates.
Next, add the broth in small portions (the broth I have already salted and with the addition of ground turmeric). As the broth evaporates-add a new portion. Stir constantly.
When the barley is ready, spread the thawed mussels. Add 2 more portions of broth and cook until the broth evaporates. Do not forget to stir to prepare evenly. That's all. The dish is ready. Serve with a glass of white dry wine.