How to cook
Pierce the cleaned mussels onto the bamboo skewers. It will be easier to fry them if you cut the skewers in halves.
Separate the egg yolks from the egg whites in two bowls. Whisk the egg whites with a pinch of salt for 3-4 minutes.
Add 2 tbsp of flour, the beer and a pinch of salt to the egg yolks. Whisk to achieve a thick cream. Fold in the eggwhites and mix them gently.
Heat the oil. Dip the mussels skewers into the batter and fry until golden brown.
Place the fried mussels on a piece of kitchen paper, to absorb the excess oil.
Crush the pine nuts roughly. Add the yogurt. Season with salt, the pressed garlic and lemon juice.
Serve warm with a bowl of yogurt dip on the side!