Defrost the mussels if necessary. Peel the shallot and cut into fine cubes. Heat 1 tbsp. butter in a pan or wide saucepan. Sauté the shallot in it while turning it over until it becomes glassy.
Pour on 250 ml of wine, bring to the boil and reduce by half. Add Pernod and cream, bring to the boil and reduce by a third. Stir in saffron. Wash and clean the zucchini, cut in half lengthwise and cut into strips lengthwise with a peeler.
Cook pasta in boiling salted water according to package instructions. Add zucchini strips about 1 minute before the end of cooking time and cook along with the pasta. Wash the mussels, dab dry well and season with salt. Heat the oil in a frying pan.
Fry the mussels in it for about 1 1/2 minutes on each side and take them out. Dissolve the frying pan with 4 tablespoons of wine and stir into the saffron sauce. Season sauce with salt and pepper. Drain the pasta and let it drain well.
Season mussels with pepper. Drain the pasta mixture in between. Melt 2 tablespoons of butter in a pasta pot, toss the pasta mixture in it. Arrange noodles, sauce and mussels.