Mussels in ultra-crispy seaweed tempura

Everyone loves a good tempura, but here we use a little trick to make the batter surprisingly crispy: we will be substituting vodka for the water in the batter. Being mostly alcohol, vodka evaporates much faster than water during the frying process, leaving the fried batter layer much crispier and dryer. Additionally, tempura batter is very easy to add other flavours to. Try mustard powder, spices, curry, Ras el Hanout, matcha, or, as in this case, seaweed powder. The distinctive flavour of the seaweed enhances the silty taste of the mussels.