These deep-fried mussels can be served on a meze table or as a chip style appetizer; despite the fact that we do not support cooking with frozen mass-produced goods, in this case it may be best to buy frozen mussel meat.
1-2 cups skordalia (Greek garlic sauce) either store-bought or homemade
1 cup Fischer beer
1 cup flour
6 cups olive or other oil for frying
2 lb (1 kg) mussels, cleaned, debearded, and shucked (just the flesh, in
Ingredients for the skordalia
1 cup bread crumbs
1 cup walnuts, crushed
lemon juice and vinegar (to taste)
1 cup olive oil
Make the skordalia.
1. Soak the bread and strain. Pulverize the garlic with some salt in a food processor and then add the bread and the walnuts pulsing on and off.
2. Finally, add slowly the lemon juice and the vinegar and stir well to mix.
Frying the mussels.
1. Empty the flour into a large bowl and make a well in the center. Mix in the Fischer beer and whisk together to form a thick batter.
2. Dry the mussels on paper towels. Heat the oil in a deep-fryer or large, deep frying pan. Dip the mussels, about a dozen at a time, into the batter and remove with a slotted spoon, letting the excess batter drip off.
3. Fry for about 2 minutes, or until crisp and golden. Drain on paper towels and season with salt. Repeat with remaining mussels, working in batches. Serve the hot, fried mussels with the garlic sauce immediately.