Spaghetti alle Cozze: Creamy White Wine Mussel Spaghetti

a) Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

b) Heat a drizzle of oil in a large saucepan on high heat. 

c) When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. 

d) Once cooked, season with salt and pepper, then remove from the heat.

a) While the courgette fries, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the mussels in a colander.

c) If you'd like the mussels served without the shells then gently pluck the mussels from the shells. Otherwise, feel free to leave the mussels inside the shells.

d) Add the garlic to the courgette and fry for a further min.

a) Add the mussels, creme fraiche, white wine stock paste and water for the sauce (see pantry for amount) to the saucepan.

b) Bring to the boil.

c) Pop a lid on the pan, or cover with foil and turn the heat down to medium-high.

d) Cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

a) When the spaghetti is cooked, stir it into the white wine pasta sauce and mussels.

b) Stir in the cheese until melted.

c) Taste and season with salt and pepper.

d) Add a splash of water if you feel it needs it.