Fried Mussels with Nut Sauce

Soak 10 small wooden skewers in water to cover for at least 30 minutes.

FOR THE NUT SAUCE:
Preheat an oven to 350 degrees.

Spread the walnuts on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Let cool, then place in a food processor fitted with the metal blade or in a blender. Add the garlic and bread crumbs and use rapid on-off pulses to combine. Add the olive oil and vinegar or lemon juice and purée until smooth; thin to a spoonable consistency with water, if necessary. Season to taste with salt, pepper and more vinegar or lemon juice, if needed; transfer to a bowl. Set aside.

Discard any mussels that do not close to the touch, then scrub the mussels well under running water.

Pour water to a depth of 1 inch in a large, wide sauté pan and add the mussels. Place over high heat, cover and cook until the mussels open, 3-4 minutes. Drain the mussels and discard any that have not opened. Remove the mussels from their shells, gently pulling off their beards. Drain the skewers and thread 4 mussels on each skewer.

In a wide, shallow bowl, combine the water and flour and stir to make a thin batter. Set aside.

In a deep frying pan or wok, pour in peanut oil to a depth of 2-3 inches. Heat to 375 degrees on a deep-frying thermometer (or until a tiny bit of the batter dropped into the oil sizzles immediately).

Working in batches, dip the mussel-loaded skewers into the batter, then slip them into the oil. Fry, turning as needed, until golden on all sides, 2-3 minutes. Using tongs, transfer to paper towels to drain. Keep warm until all the mussels are cooked.

TO SERVE:
Arrange the skewers on a serving dish. Serve hot with the sauce on the side.