30 mussels (about 1 lb 11oz) cleaned and de-bearded
1 oz minced shallots
1 1/2 tsp. olive oil
2 1/2 oz tomato concasse'
Sherry vinegar, as needed
1 1/2 tsp chopped flat-leaf parsley
salt, as needed
ground black pepper, as needed
Cut the baguette on the bias into 10 slices, each 1/4 in. thick. Brush each slice with garlic butter and toast in a 400 degree oven for 10 to 12 minutes.
Combine the wine, water, garlic, and bay leaf in a large pot and bring to a simmer.
Add the mussels, cover, and cook over high heat for 5 minutes, or until just the mussels open.
Remove the mussels and cool. Reduce the cuisson by three-quarters and reserve.
Sauté' the shallots in the oil for 3-4 minutes, or until translucent. Add the tomatoes and reduced cuisson and cook for 3 minutes or until the mixture simmers and the aroma of the mussels is apparent from the reduction. Allow to cool completely.
Remove the mussels from the shells. Just before serving, add the vinegar, parsley, and salt and pepper to taste.
Place 3 mussels on each crostini. Garnish each with 1 tsp tomato mixture.