Start by thawing the mussels and keep their liquid. Sauté a clove of garlic in a pan, then add the mussels with their liquid. Cook over medium heat for 5 minutes, then turn off the heat, drain the mussels, and set aside the cooking liquid.

Take 2 zucchini and slice them lengthwise into thin strips (no more than 1/12 inch or 2 mm thick). Take another zucchini, remove the seedy center, and dice it. Steam these zucchini pieces while the rice is cooking or microwave them for a few minutes.

Take the remaining 2 zucchini, blanch them in boiling water, then roughly chop them, removing the seedy center. Sauté the spinach in a little olive oil.

Once the spinach has cooled, place it in a food processor with the roughly chopped zucchini, pine nuts, parsley, and olive oil. Blend until you get a pesto. Season with salt and pepper to taste.

Prepare the rice: In a pot, heat 2 tablespoons (25 ml) of olive oil with 2 tablespoons (30 grams) of butter and the 2 chopped shallots. Sauté, then add the rice and toast it. Pour in the white wine and let it evaporate.

Continue cooking, gradually adding water, and finish cooking with the reserved mussel broth.

When the rice is done, add the mussels, diced zucchini, and stir in the pesto until creamy.

For a more impressive presentation, arrange the zucchini strips in a circle on the plate, fill with the rice, and garnish with some mussels, extra parsley, and pesto. Serve immediately.