Harissa Beer Mussels

In a deep pot or skillet on medium heat, add oil and 2 tbsp butter. Once melted, add celery, shallot, thyme, and garlic. Season with salt. Cook on medium heat for three minutes or until softened. Add in harissa and stir until incorporated. Squeeze a bit of lemon, then add in bay leaves. Add mussels, beer, and vegetable stock. Turn the heat to medium/high, cover, and simmer for 4-5 minutes. Shake pot halfway through to agitate mussels to open. Discard any mussels that do not open. Return the heat to medium/low. Add in the remaining 2 tbsp butter, stir until melted. Squeeze the remainder of the half lemon. Garnish with celery leaves, flaky salt, and red pepper flakes. Serve with toasted baguette and enjoy.