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1
Place the mussels in a saucepan and add the wine.
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2
Cover and cook over high heat, shaking the pan occasionally to redistribute the mussels, about 4 minutes or until all the mussels are opened.
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3
Remove the mussels with a slotted spoon and set them aside to cool.
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4
Strain the broth.
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5
There should be about 2 1/2 cups.
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6
Reserve the broth.
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7
When the mussels are cool enough to handle, remove the meat and discard the shells.
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8
Add the reserved broth and the water to a large saucepan or kettle.
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9
Bring to a boil and add the zucchini.
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10
Cook 3 minutes and remove the zucchini with a slotted spoon.
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11
Let cool.
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12
Add the pasta to the saucepan, stir and bring to a boil.
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13
Cook 15 to 20 minutes or according to package instructions.
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14
It should be al dente.
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15
Drain well and let cool.
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16
Meanwhile, put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl.
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17
Beat the mixture with a wire whisk while slowly adding the oil a few drops at a time at first, then in a slow drizzle.
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18
When all the oil is incorporated, add the cayenne pepper, shallots and garlic and blend well.
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19
Place the zucchini, tomatoes, pasta and mussels in a large bowl.
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20
Add the sauce and the basil.
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21
Toss well.
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22
Check the seasoning and serve.
