Source: dLife

A chunky, spicy, colorful soup with fresh mussels.

Servings

3 lb Mussels, blue, raw, large
0.67 cup white wine
2 tbsp olive oil
1 medium onions , finely chopped
2 medium garlic cloves , crushed
2 medium celery stalks , finely sliced
0.5 cup chopped scallions , finely sliced (1 bunch)
1 potatoes, fresh, medium , diced
1.5 tsp harissa
3 medium tomatoes , peeled and diced
3 tbsp chopped parsley
1 pinch black pepper
6 tbsp plain yogurt, whole milk (optional)

1 Scrub mussels, discarding any damaged ones or any open ones that do not close when tapped with a knife.
2 In large pan, bring wine to boil. Add mussels and cover. Cook 4-5 minutes (until mussels have opened wide). Discard any that remain closed.
3 Drain mussels, reserving cooking liquid. Reserve few mussels in their shells to use as a garnish and shell rest.
4 In large skillet, heat oil over medium. Cook onion, garlic, celery, and scallions 5 minutes.
5 Add shelled mussels, reserved liquid, potato, harissa sauce, and tomatoes. Bring to boil. Reduce heat and cover. Simmer gently 25 minutes (or until potatoes soft).
6 Add parsley and pepper. Add reserved mussels in their shells. Heat through for 1 minute.
7 Garnish with tablespoon of yogurt, if desired. Serve hot.