Ingredients

• 1 kg mussels
• 600 g trumpet zucchini
• fennel
• garlic
• lemon
• extra virgin olive oil
• pepper
• salt

For the recipe of mussels and courgettes, wash the courgettes, cut them into oblique slices and roast them in a hot pan with a drizzle of oil, a pinch of salt and a clove of crushed garlic, with the peel. After 4-5 minutes turn off, remove the garlic and add a teaspoon
grated lemon zest, a drizzle of raw oil and a few tufts of chopped fennel; season with salt and mix. Clean the mussels, collect them in a saucepan with 2 stalks of fennel, 2 pieces of lemon zest and half a glass of water. Cover them and let them open on the fire. Immediately separate the mussels from their cooking liquid, peel them and add them to the courgettes. Filter the cooking liquid of the mussels with a fine mesh strainer and add 4 tablespoons to the mixture of mussels and courgettes; season with 2 tablespoons of lemon juice and ground pepper, mix well and serve.

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