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Take a large pot, put it on high heat and wait until it’s really hot.
Drop the mussels and the olive oil in, wait until they heat up and add the white wine.
Cover with a lid and wait around three minutes, checking at intervals until every mussel is open.
Strain the liquid into a separate bowl and mix in the water.
Keep 100g of open mussels aside for making mussel cream.
Heat mussel water to 60 degrees.
Add mussels and leave to simmer for 10 minutes (do not allow to boil).
Blend and strain.
In a pot, cook spaghetti in salted water for four minutes.
In a pan add olive oil, green capsicum, peppers and garlic and chilli blend.
Add white wine and let it evaporate.
When all the alcohol has evaporated, add mussel water.
Strain cooked spaghetti and add to pan.
To plate up, put the mussel cream on the bottom, then add the spaghetti, and to finish, top with the pepper mixture, cherry tomatoes, parsley, lemon zest and a dash of olive oil.