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Place the mussels in a saucepan and add the wine. Cover and cook over high heat, shaking the pan occasionally to redistribute the mussels, about 4 minutes or until all the mussels are opened. Remove the mussels with a slotted spoon and set them aside to cool. Strain the broth. There should be about 2 1/2 cups. Reserve the broth. When the mussels are cool enough to handle, remove the meat and discard the shells. Add the reserved broth and the water to a large saucepan or kettle. Bring to a boil and add the zucchini. Cook 3 minutes and remove the zucchini with a slotted spoon. Let cool. Add the pasta to the saucepan, stir and bring to a boil. Cook 15 to 20 minutes or according to package instructions. It should be al dente. Drain well and let cool. Meanwhile, put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. 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. When all the oil is incorporated, add the cayenne pepper, shallots and garlic and blend well. Place the zucchini, tomatoes, pasta and mussels in a large bowl. Add the sauce and the basil. Toss well. Check the seasoning and serve.
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Large olive wood salad bowl — toss and serve at the table