Add <quantity>6</quantity> garlic cloves and <quantity>1<unit>cup</unit></quantity> of sunflower oil to a blender

Blend until you obtain an homogeneous mixture

Break <quantity>1</quantity> egg in a large bowl. Add <quantity>1<unit>tsp</unit></quantity> of dijon mustard and salt to taste

Add <quantity>1<unit>tsp</unit></quantity> of apple cider vinegar and whisk to combine

Add <quantity>¼</quantity> of the garlic oil in a thin stream, whisking constantly, until the mixture starts to thicken

Add <quantity>½<unit>cup</unit></quantity> of sunflower oil in a thin stream, whisking constantly, until it thickens

Add <quantity>1<unit>tsp</unit></quantity> of whole grain mustard and mix to combine. The Aioli is ready

Clean <quantity>1<unit>kg</unit></quantity> of mussels under running water. Add them to a large saucepan over high heat. Cover the pan and cook until the shells are open

Strain the mussels and discard the liquid

Let the mussels cool down and remove them from the shells. Discard the shells

Coat the mussels in <quantity>½<unit>cup</unit></quantity> of semola rimacinata flour mixed with salt to taste

Fill half of a pan with vegetable oil and bring it to <temperature>170<unit>°C</unit></temperature> over high heat. If you don't have a thermometer, test the oil by adding a piece of any vegetable. It will be ready when small and continuous bubbles form

Reduce the heat to medium and fry the mussels until crispy. Drain them on paper towel

Transfer to a bowl. The Fried Mussels are ready

Add the aioli to taste. You can use a piping bag for a more gourmet look. The Fried Mussels with aioli are ready

Enjoy this dish by the beach, with a cold beer or a nice drink!