Drop the pasta into a large pot of boiling salted water. By the time the noodles are cooked, you should be done with the sauce.

Add about 1/2 cup extra virgin olive oil to a medium saucepan and put it on medium heat. Add the shallot and garlic and let them sweat 1 minute. Pull the mussels from their shells and drop them into the pot, and add the wine plus a pinch of salt. Let the sauce come to a simmer, stirring the mussels around so they all get a chance to soak. Cook for 2 to 3 minutes, then remove the mussels to a plate and set aside.

Turn the pot of sauce up to high and let it reduce for 1 minute. You should have about 1/2 to 3/4 cup of sauce remaining. Turn the heat down to low, just to keep it warm.

Grate the lemon rind into a large mixing bowl, then halve the lemons and squeeze in the juice. Pour in about twice as much extra virgin olive oil as lemon juice, and add a pinch of salt and a few grinds of black pepper. Whisk to combine.

Your pasta should be cooked by this point. Use a pasta ladle to transfer the noodles into the bowl of lemon dressing, so that you take a little pasta water as well. Return the mussels to the pot of wine sauce and pour everything into the bowl. Sprinkle on the chopped parsley, then toss to combine. Give it a few minutes for the noodles to drink up the sauce, then serve.