Spaghetti with Seafood and Salmon Caviar
Scrub mussels thoroughly under running water, sort shells and discard open shells. Heat white wine and dried herbs in a large pot. Add mussels and cook, covered. 4-5 minutes. Remove mussels with a slotted spoon from the pot and remove 2/3 from the shells (discard shells that did not open during cooking).
Rinse shrimp and cook 3-4 minutes in the broth. Also remove with a slotted spoon and set aside. Stir in the crème fraîche and shelled mussels and bring to a brief boil. Season with salt and pepper. Add whole mussels and shrimp and keep warm.
Cook spaghetti in plenty of salted water according to package instructions until al dente. Drain well.
Mix seafood and sauce with the spaghetti and serve garnished with salmon caviar and basil.