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1
In a medium saucepan, heat 1/4 cup of the olive oil.
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2
Add 3 of the garlic cloves and the chile and cook over moderately high heat, stirring frequently, until beginning to brown, 1 minute.
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3
Add the thyme, oregano, lemon zest strips and bay leaf and cook for 30 seconds.
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4
Stir in the mussels and 1/3 cup of water and season with salt and pepper.
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5
Cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes.
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6
Discard any that do not open.
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7
Drain the mussels in a colander set over a heatproof bowl.
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8
Remove the mussels from the shells and add to the bowl with the reserved cooking liquid.
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9
Wipe out the saucepan.
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10
Heat 3 tablespoons of the olive oil in the saucepan.
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11
Add the leeks and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, 8 minutes.
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12
Add the leeks to the mussels.
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13
Stir in the vinegar, orange blossom water, if using, and tarragon and season with salt and pepper.
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14
Light a grill or preheat a grill pan.
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15
Brush the bread with the remaining 1 tablespoon of olive oil and grill over moderately high heat, turning once, until lightly charred, 5 minutes.
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16
Rub the grilled bread with the remaining garlic clove and cut each slice in half on the diagonal.
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17
Arrange the grilled bread on a platter and top with the mussel-and-leek salad.
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18
Garnish with the watercress, drizzle with olive oil and serve immediately.
