Mussel and Leek Salad Crostini

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, crushed
• 1 Fresno chile—halved, 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)

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