Wash the mussels thoroughly, sort out and discard any that have opened. Wash and clean the zucchini, peel the celery and cut both into spaghetti with the spiral slicer. Peel and finely chop the shallot and garlic.
Boil the vegetable spaghetti in salted water for 2-3 minutes, then drain and rinse.
Wash and clean the chili peppers and dice them very finely.
Heat 2 tablespoons of oil in a pan and cook the mussels in it, covered, for 3-4 minutes, shaking, until they have opened. Discard any closed mussels.
Briefly sauté the garlic, shallots and hot peppers, deglaze with the wine and reduce it slightly. Mix in the vegetable spaghetti.
Season everything with curry, salt, pepper and a few squirts of lemon juice, season to taste, divide into plates and serve garnished with tarragon.
Preparation Tip:
If you can't get yellow zucchini, you can use green zucchini.
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