Mussels With Crème Fraîche, Jalapeños And Cilantro

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4 thick slices of white peasant bread

1/4 cup extra-virgin olive oil, plus more for brushing

2 garlic cloves—1 left whole, 1 thinly sliced

1 medium shallot, minced

2 tablespoons thinly sliced pickled jalapeños

Salt and freshly ground pepper

4 pounds mussels, scrubbed

1 1/2 cups bottled clam broth

1/3 cup crème fraîche

1/4 cup coarsely chopped cilantro

1 tablespoon freshly squeezed lime juice

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