Mussel-and-Leek Salad Crostini

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, crushed
• 1 Fresno chilehalved, seeded and thinly sliced
• 3 thyme sprigs
• 2 oregano sprigs
• 2 strips of lemon zest
• 1 bay leaf
• 2 1/2 pounds mussels, debearded
• Kosher salt
• Pepper
• 4 large leeks, light green and white parts only, halved lengthwise and sliced 1/4 inch thick
• 2 1/2 teaspoons white wine vinegar
• 1/4 teaspoon orange blossom water (optional)
• 1/2 cup tarragon leaves
• Three 1-inch-thick slices of sourdough bread cut from a large round loaf
• 5 ounces watercress leaves and small stems (1 cup)

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

extravirgin olive oil, garlic, thyme, oregano sprigs, lemon zest, bay leaf, mussels, kosher salt, pepper, leeks, white wine vinegar, orange blossom water, tarragon leaves, bread, watercress leaves

Taken from www.foodandwine.com/recipes/mussel-and-leek-salad-crostini (may not work)