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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Trim the ends from the zucchini and cut the zucchini lengthwise into quarters.
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3
With a paring knife, trim out the seeds from the zucchini quarters and discard them.
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4
Cut the rest of the zucchini into thin strips of about 1/4 x 1/4 x 2 inches.
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5
Pour the stock over the saffron in a small heatproof bowl and let steep while continuing with the sauce.
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6
Heat 3 tablespoons of the olive oil in a large skillet over medium heat.
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7
Whack the garlic cloves with the flat side of a knife and toss them into the oil.
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8
Cook, shaking the pan, until golden, about 2 minutes.
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9
Scatter the zucchini and spring onions over the oil, then season them lightly with salt and stir until wilted, about 2 minutes.
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10
Toss the butter into the pan and lower the heat to medium-low.
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11
Continue cooking, stirring until the vegetables are tender, about 3 minutes.
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12
Remove the pan from the heat and set aside.
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13
Pour the saffron and stock into the pan, increase the heat to high, and bring to a boil.
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14
Slide the mussels into the pan, cover and cook just until opened, about 4 minutes.
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15
Remove the pan from the heat and, with a slotted spoon, transfer about half the mussels to a heatproof bowl.
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16
Cover and set aside.
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17
Let the mussels remaining in the pan stand just until cool enough to handle.
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18
Meanwhile, stir the fusilli into the boiling water.
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19
Bring the water back to a boil, stirring frequently.
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20
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
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21
When the mussels in the pan are cool enough to handle, pluck them from their shells and return the flesh to the sauce.
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22
Drain the pasta and return it to the pot.
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23
Add the shelled mussels and their sauce and the parsley to the pasta.
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24
Bring to a boil over medium heat and stir until the sauce is lightly thickened and coats the pasta.
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25
Taste and season with pepper and, if necessary, salt.
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26
Transfer the pasta to a heated platter or serving bowls and top with the reserved mussels in their shells.
