Ingredients for the mussels:
Place the mussels in a large bowl and rinse under cold water. Scrub against each other to remove lime and sand deposits. Drain, store, and store specimens that are already open.
Peel and mince the garlic. Heat a large pan and add oil. Fry the garlic and pepper in it briefly. Add the mussels and scallions and deglaze with white wine. Cook for about 3 minutes until the mussels open. Strain through a sieve, reserving the stock. Remove the mussels from the shells as desired, discard the closed mussels.
Clean the pods, remove the guts, wash, dry on kitchen paper and cut into thumb sized pieces.
Wash the zucchini, cut off the edges. Cut the tough green leaf thickly from the soft inside and cut into narrow strips. Peel and slice the garlic. wash the tomatoes. Wash the pepper and cut it into thin strips.
Heat some olive oil in a pan. Sear the gamba pieces evenly on all sides with a fork. Remove from oven and keep warm.
Wipe off the sun with kitchen paper. Add some more olive oil. Wash the chilies and garlic in it. Add the zucchini flowers and toss briefly. Boil the mussels and tomatoes.
Finish and serve:
Wash the mint carefully, dry it and chop it finely.
Cook the spaghetti in boiling salted water until al dente. Drain and add to the zucchini-mussel mixture with the mussels and pieces of shrimp. Toss everything together and season with salt, piment d’espelette, mint and olive oil.
Arrange the dish on preheated plates, garnish each with 1 mint and serve immediately.