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 garlic clove 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