Difficulty:[usr 1]
First, scrape a liter of mussels, wash them quickly under running water.
Pull out the byssus (small cluster of filaments stuck between the shells).
Put them on fairly high heat, in a saucepan.
Remove the mussels as soon as they open. Remove the flesh from the shells. Place them in a bowl.
In a Dutch oven, boil 3 liters of water with a pinch of salt and 1 tablespoon of olive oil. Add the spaghetti and keep boiling for ten minutes.
Squeeze the lemon to extract the juice.
Mix with the mussels at the same time as the prawns and crème fraîche. Pepper.
Drain the spaghetti as soon as it is cooked, shaking it vigorously to remove all the water. Put them in a salad bowl. Add contents of bowl. Stir.
Source:The Book of Dough by Hubert
