Ingredients for mussels:
Put the mussels in a large bowl and wash under cold running water. Rub against each other to remove lime and sand. Pour, allow to drain and sort the already opened samples.
Peel a squash, grate it and slice it. Heat a large skillet and add the oil. Saute the garlic and pepper briefly in it. Add mussels and sprigs of thyme and mix with white wine. Cook until the mussels are open, about 3 minutes. Strain through a sieve, reserving the stock. Remove the mussels from the shells as desired, discarding the closed mussels.
For the shrimps:
Peel the shrimp, remove the intestines, wash, dry on kitchen paper and cut into thumb-wide pieces.
Wash pumpkins, cut off the tips. Cut the firm green bark thick from the soft inside and cut into narrow strips. Peel a squash, grate it and slice it. wash tomatoes. Wash and peel the pepper and cut into thin strips.
Heat some olive oil in a pan. Fry the leg pieces with the thyme sprig evenly on all sides. Remove from the pan and keep warm.
Wipe the pan with kitchen paper. Add some olive oil again. Saute pepper and garlic in it. Add the pumpkin strips and sauté briefly. Add the mussels and tomatoes and cook.
Finish and serve:
Wash the mint carefully, dry and finely chop.
Boil spaghetti in boiling salted water until al dente. Drain and add to the pumpkin mussel along with the mussels and shrimp pieces. Put everything together and season with salt, piment d’espelette, mint and olive oil.
Arrange the dish on preheated plates, garnish each with 1 mint tip and serve immediately.