Mix the flour and beer to make a thin batter, season with salt and put in the fridge.

In the meantime prepare the sauce. Put the walnuts in the blender and grind finely, add the garlic and beat to a paste. Add the oil slowly, drop by drop. If more is needed, add two more spoonfuls.

Then add the vinegar and a pinch of salt. Keep the sauce in a cool place.

Heat the oil to a high temperature. Dry the mussels on absorbent paper, dip in the batter and then fry them, until they puff up like crispy doughnuts. Make sure to use top quality oil that hasn’t been used before.

Serve piping hot with the walnut sauce. Enjoy the mussels with white wines from Asyrtiko grapes, with a hint of woodiness: Kalliste, Oia from the barrel Sigalas, Santorini fumé of the Santo Co-operative.