Marvelous Seafood Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 garlic cloves (cut half lengthwise, plus 2 cloves thinly sliced)
• 8 tablespoons olive oil (more for drizzling)
• 1 1/2 cups dry wine (juice of 1/2 a lemon, lemon reserved)
• 3/4 teaspoon red pepper flakes
• 24 mussels
• 1 lb calamari (cut into strips)
• 1/2 lb crabmeat (jumbo lump)
• 2 lbs lobsters (steamed, chilled & cut in pieces)
• 1 red bell pepper (roasted, peeled & julienned)
• 1 green bell pepper (roasted, peeled & julienned)
• 2 tablespoons red wine vinegar
• 2 chives
• salt & pepper
• 1 tablespoon pink peppercorns

Recipe

• 1 heat broiler or grill. toast bread slices for 1 minute on each side. rub one side of each slice with half of a garlic clove. set aside.
• 2 in a large saucepan, heat 2 tablespoons olive oil over high heat. add thinly sliced garlic, 1 cup wine, 1/2 teaspoon red-pepper flakes, and mussels. cover, and cook until they are completely open, 3 to 4 minutes. strain, and allow mussels to cool. remove from shells, and discard.
• 3 prepare an ice-water bath. in a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, the remaining 1/2 cup wine, and the remaining 1/4 teaspoon red-pepper flakes. plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. remove from water with a skimmer or slotted spoon; immediately plunge into ice-water bath to stop the cooking, and drain.
• 4 in a large, nonreactive bowl, combine the seafood, peppers, the remaining 6 tablespoons olive oil, the red-wine vinegar, chives, salt, and pepper. serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.