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["Wash the mussels, scrubbing their shells and pulling off the little""beard"" with a sharp paring knife.", "Place the mussels in a large wide pot with about two inches of water.", "Cover and steam until the mussels open, about six or seven minutes.", "Remove and drain, discarding any mussels that haven't opened.", "Remove the mussels from their shells and place in a colander.", "Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.", "Tap the colander to rid it of excess flour.", "Fill a large skillet with about one and a half inches of oil and heat until almost smoking.", "Add the mussels, in batches i f necessary and fry until crisp and golden.", "Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.", "Add the walnuts and pound or pulverize until the mixture is mealy.", "Dampen the bread under the tap and squeeze dry.", "Add to the bowl and continue pulverizing all together.", "Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.", "If it is too thick, add a little water.", "Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish."]
