Active Time

　　1 hour

　　Total Time

　　1 1/4 hours

　　

Ingredients

Makes 6 main-course servings

　　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

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.

　　

Step 5

Serve mussels spooned over garlic toasts.