STEP 1

First, clean the mussels. Use a knife and a wire brush to remove the byssus (the strands coming out of the mussel) and scale on the shell, if any, then rinse under running water.

STEP 2

Pour a few tbsp of oil into a pan with a peeled garlic clove, place the pan on the heat and, when it starts to warm up, add the mussels. Add some flavour with a generous quantity of pepper, cover the pan and leave it to cook until the mussels have opened completely.

STEP 3

In the meantime, prepare the batter by mixing flour, Sardinian pecorino, eggs, the washed and chopped parsley, lemon zest and instant yeast. Work the ingredients with a whisk, adding the beer while stirring constantly. When you have a smooth, lump-free batter, shell the mussels, discarding the closed ones, add the mussels to the mixture and stir so that they are completely covered by the batter.

STEP 4

Heat copious frying oil in a saucepan and, when hot enough, cook the mussel fritters by simply pouring some spoonfuls of batter into the hot oil.