Serve these crunchy and delicious batter-fried mussels warm, with Skordalia on the side.
- 2 kg fresh mussels
- oil for frying
Wash the mussels, scrubbing their shells and pulling off the little "beard" with a sharp paring knife.
Place the mussels in a large wide pot with about two inches of water.
Cover and steam until the mussels open, about six or seven minutes.
Remove and drain, discarding any mussels that haven't opened.
Remove the mussels from their shells and place in a colander.
Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
Tap the colander to rid it of excess flour.
Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
Add the mussels, in batches if necessary and fry until crisp and golden.