In a very large frying pan or pan, heat a little olive oil and add the garlic and harissa.
Using a blender, mix the tomatoes with the parsley, lemons and saffron, salt and pepper and pour into the pan. Bring to the boil and bring the sauce to a boil. Add the mussels and cover the pan with a double layer of aluminum foil.
Cut the wand lengthwise and fry on a hot grater.
Cut the salad into 4.
Put the cucumber on a large grater, add salt and, with clean hands, squeeze out the excess water and place in a bowl, along with mint, lemon juice, salt and yogurt. Mix for homogenization. Pour over the salad.
Grease the chopsticks with garlic, then with tapenade.
Check the mussels if they have opened. Those that do not open are thrown away. Add salt to the sauce if necessary and sprinkle with parsley.
Serve immediately with salad and baguette.