喇沙利道

Fresh mussels, in their shells (3lb)
White wine (2/3 cup)
Tomatoes (3)
Olive oil (1 TBS)
Onion (1, finely chopped)
Garlic cloves (2, crushed)
Celery sticks (2, thinly sliced)
Scallions (bunch, thinly sliced)
Potato (1, diced)
Harissa (1 1/2 tsp)
Fresh Parsley (3 TBS, chopped)
Ground black pepper, to taste
Thick natural (plain) yogurt, to serve

Bring the wine to the boil in a pan.
Add the mussels and cover with a lid.
Cook for 4-5 minutes, or until the mussels have opened wide.
Discard any that remain closed.
Drain, reserving the cooking liquid.
Set aside a few mussels for garnish, then shell the rest.

Skin the tomatoes and dice the flesh. Set aside.
Heat the oil in a pan
and cook the onion, garlic, celery and scallions for 5 minutes.
Add the mussels, reserved liquid, potato, harissa and tomatoes.
Bring to the boil, then reduce the heat,
cover and simmer gently for 25 minutes,
until the potatoes break up.

Stir in the parsley and pepper
and add the reserved mussels in their shells.
Heat through for 1 minute.
Serve hot with a spoonful of yogurt.