Beer-Battered Mussels with Tarator

• 30 blue mussels, scrubbed
• 1½ cups (223 g) plain flour

To make the tarator, soak the bread in the milk for 5 minutes, then squeeze to remove excess liquid. Finely chop the walnuts in a food processor, then place them in a bowl.

Add the bread and knead to combine. Crush the garlic and salt with the flat of a knife to form a paste. Stir the oil, vinegar, lemon juice and crushed garlic into the walnut mixture. Cover and refrigerate for at leas