Deep-fried Mussels in Beer Batter

This is a classic Ottoman dish from Istanbul and Izmir in Turkey, and I’ve included it here as mussels are one of Scotland’s most widely available wild seafoods and they go very well with a dram. You can cook them in a wok over a camp cooker or a stove in the kitchen but I wouldn’t recommend doing it over a fire as you are deep-frying in oil. Deliciously succulent and garlicky, the combination of mussels and walnuts works well with some of the whiskies from the Western Isles, such as Jura,