Preparation of Spaghetti with Zucchini and Mussels

• Rinse the mussels under cold running water, remove the beard, and scrub the shells with a scourer to clean them.
  Heat a few tablespoons of oil in a pot with one clove of garlic in its skin and add the mussels.
  Turn up the heat and deglaze with the white wine.
  Once the wine has evaporated, lower the heat, cover the pot with a lid, and cook for five minutes, allowing the mussels to open.
  Collect them with a slotted spoon, discard any that remain closed, and strain their cooking liquid, setting it aside.

• Wash the zucchini, trim the ends, slice them into rounds, and then cut each round in half.
  Peel the other clove of garlic.
  In a large pan or wok, heat some extra virgin olive oil and let the garlic clove turn golden.
  Add the zucchini, stir to flavor them, and let them cook for five minutes, then add the mussels and a little of their cooking liquid.
  Stir and let cook for another five minutes.

• Cook the spaghetti al dente in plenty of salted boiling water, drain, and add them to the prepared sauce.
  Toss them, adding more of the mussel cooking liquid if needed.
  Serve your spaghetti with zucchini and mussels immediately with a sprinkle of pepper to taste.

  Chez Bibia