Spiced Mussel Soup
|Fresh mussels||3 1⁄2 Pound (1.5 Kilogram)|
|White wine||1⁄4 Pint (150 Milliliter/ 2/3 Cup)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Celery sticks||2 , thinly sliced|
|Spring onions||1 Bunch (100 gm), thinly sliced|
|Potato||1 , diced|
|Harissa sauce||7 1⁄2 Milliliter (1 1/3 Teaspoon)|
|Chopped parsley||45 Milliliter (3 Tablespoon)|
|Ground black pepper||To Taste|
1. Scrub the mussels, discarding any damaged ones or any open ones that do not close when tapped with a knife.
2. Bring the wine to the boil in a large saucepan. Add the mussels and cover with a lid. Cook for 4-5 minutes until the mussels have opened wide. Discard any mussels that remain closed. Drain the mussels, reserving the cooking liquid. Reserve a few mussels in their shells for garnish and shell the rest.
3. Peel the tomatoes and dice them. Heat the oil in a pan and fry the onion, garlic, celery and spring onions for 5 minutes.
4. Add the shelled mussels, reserved liquid, potato, harissa sauce and tomatoes. Bring just to the boil, reduce the heat and cover. Simmer gently for 25 minutes, or until the potatoes are breaking up.
5. Stir in the parsley and pepper and add the rescued mussels. Heat through for 1 minute. Serve hot with a spoonful of yogurt, if you like.