Wash the mussels and pat dry. Then bread with flour. Peel 2 cloves of garlic and cut into small pieces. Press the remaining garlic through the press and mix with the sour cream. Season to taste with salt.
Heat the oil in a pan or saucepan, place the breaded mussels in the hot fat and deep-fry for 4-5 minutes until golden. Shortly beforehand add the remaining garlic. It mustn`t get bitter! Drain the mussels and serve immediately with the baguette and aioli.
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