Ingredients
- 4 pounds mussels (preferably cultivated), cleaned and steamed , then shucked
- 2 pounds plum tomatoes, halved lengthwise, seeded, and halves cut into sixths
- 1/2 cup chopped fresh basil
- 1/2 cup crème fraîche
- 1/2 cup finely grated Parmigiano-Reggiano (1 oz)
- 2 large garlic cloves, 1 minced and 1 halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 (1/3-inch-thick) slices from a baguette
- 2 tablespoons extra-virgin olive oil
Directions
- Preheat oven to 450°F.
- Toss together mussels, tomatoes, basil, crème fraîche, cheese, minced garlic, salt, and pepper in an oiled 3-quart (about 13- by 9 1/2- by 2-inch) baking dish.
- Rub 1 cut side of each bread slice with halved garlic and arrange bread, garlic side up, over mussel mixture in baking dish. Brush tops of bread with oil.
- Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.
- Serve mussels spooned over garlic toasts.
