Defrost the mussels if necessary. Peel and finely dice the shallot. Heat 1 tbsp. butter in a saucepan and sauté the shallot until translucent.
Pour in 250 ml wine, bring to the boil and reduce by half. Pour in the cream and reduce by a third. Stir in saffron and season with salt and pepper.
Wash the courgettes and cut in half lengthwise. Using a peeler, cut lengthwise into strips.
Cook the pasta in salted water until al dente. One minute before the end of the cooking time add the courgette strips. Wash the mussels, dab dry and salt.
Heat the oil in a pan. Fry the mussels for about 2 minutes on each side and then remove. Deglaze the pan with 4 tbsp. wine and stir into the saffron sauce.
Season the sauce with salt and pepper. Season the mussels with pepper. Drain the pasta mixture. Melt 2 tbsp. butter in the pasta pot. Toss the pasta mixture in it.
Arrange the pasta, sauce and mussels.