Spicy Steamed Mussels With Garlic Bread

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3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

4 slices peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise)

1 whole clove garlic plus 15 cloves garlic, thinly sliced

4 scallions, thinly sliced on a diagonal

2 teaspoons salt

2 pounds Prince Edward Island mussels (or other black mussels)

2 cups tomato puree

1 cup dry white wine

2 teaspoons red pepper flakes

1 handful fresh chive stems (about 40), halved

1 cup loosely packed fresh basil, thinly sliced

1/2 cup fresh oregano

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