Rinse, clean and sort out mussels. Discard opened mussels. Heat mussels and wine in a covered saucepan. When the wine boils, cook the mussels for three to four min, shaking occasionally. Then drain through a sieve, reserving the cooking juices.
Cool the mussels a little and remove them from their shells. Discard the closed mussels.
While the mussels are cooling, peel and halve the garlic cloves. Cut baguette into slices, cut slices into quarters. Pluck parsley leaves from stems and chop.
In a large frying pan, heat the oil and roast the garlic cloves and bread pieces, stirring throughout, over medium heat for ten to fifteen minutes. As the last step of the frying time, the bread should be crispy and the garlic soft.
Add mussels and parsley (save a tiny bit of the parsley) to the bread-garlic mixture and heat for a few min.
Pour the mussel broth through a fine sieve, stir with crème fraîche and pepper and heat through, sprinkle with parsley. Serve hot with the mussel pan.
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