Source: dLife

A chunky, spicy, colorful soup with fresh mussels.

Servings

3.0
3 lb  Mussels, blue, raw, large 0.6667
0.6667 cup  white wine 2.0
2 tbsp  olive oil 1.0
1 each  medium onions 2.0
2 each  medium garlic cloves 2.0
2 each  medium celery stalks 0.5
0 1/2 cup  chopped scallions 1.0
1 each  potatoes, fresh, medium 1.5
1 1/2 tsp  harissa 3.0
3 each  medium tomatoes 3.0
3 tbsp  chopped parsley 1.0
1 pinch  black pepper 6.0
6 tbsp  plain yogurt, whole milk

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.