Defrost the mussels if necessary. Peel and finely dice the shallot. Heat 1 tbsp. butter in a wide saucepan. Sauté the shallot in it. Pour on 1/4 l wine, bring to the boil and reduce by half.
Add Pernod and cream, bring to the boil and simmer again by 1/3. Stir in saffron.
Meanwhile cook the noodles in approx. 3 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Clean and wash the courgettes, cut them in half lengthwise and peel off narrow strips lengthwise with a peeler.
Add approx. 1 minute before the end of the cooking time, continue cooking.
Wash the mussels, dab dry well. Heat oil in a pan. Fry the mussels for 1 1/2 minutes on each side. Season with a little salt and pepper, remove. Add 4 tablespoons of wine and stir into the saffron sauce.
Season to taste with salt and pepper.
Drain the pasta mixture in between. Melt 2 tablespoons of butter in the noodle pot, toss the noodle mixture in it. Serve everything.