1. Sift flour and salt into a mixing bowl. Pour in beer and mix to a smooth batter, adding a little more beer if necessary.
2. If mussels are in their shells, prepare as directed in Stuffed Mussels recipe (page 136), and release mussels from shells with the point of a knife. Drain mussels on paper towels.
3. Toss mussels in flour to coat lightly. Dip in batter and deep fry a few at a time in hot oil, turning to brown evenly. Remove with slotted spoon and drain on paper towels.
4. Serve hot, garnishing platter with lemon and parsley. Have Tarator in a bowl and provide cocktail picks.