Mussel-and-Leek Salad Crostini

1. 1

   In a medium saucepan, heat 1/4 cup of the olive oil.

2. 2

   Add 3 of the garlic cloves and the chile and cook over moderately high heat, stirring frequently, until beginning to brown, 1 minute.

3. 3

   Add the thyme, oregano, lemon zest strips and bay leaf and cook for 30 seconds.

4. 4

   Stir in the mussels and 1/3 cup of water and season with salt and pepper.

5. 5

   Cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes.

6. 6

   Discard any that do not open.

7. 7

   Drain the mussels in a colander set over a heatproof bowl.

8. 8

   Remove the mussels from the shells and add to the bowl with the reserved cooking liquid.

9. 9

   Wipe out the saucepan.

10. 10

    Heat 3 tablespoons of the olive oil in the saucepan.

11. 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.

12. 12

    Add the leeks to the mussels.

13. 13

    Stir in the vinegar, orange blossom water, if using, and tarragon and season with salt and pepper.

14. 14

    Light a grill or preheat a grill pan.

15. 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.

16. 16

    Rub the grilled bread with the remaining garlic clove and cut each slice in half on the diagonal.

17. 17

    Arrange the grilled bread on a platter and top with the mussel-and-leek salad.

18. 18

    Garnish with the watercress, drizzle with olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.