Marvelous Seafood Salad

• 3 garlic cloves (cut half lengthwise, plus 2 cloves thinly sliced)
• 8 tablespoons olive oil (more for drizzling)
• 1 12 cups dry white wine (Juice of 1/2 a lemon, lemon reserved)
• 34 teaspoon red pepper flakes
• 24 mussels
• 1 lb calamari (cut into strips)
• 12 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

1. Heat broiler or grill.
2. Toast bread slices for 1 minute on each side.
3. Rub one side of each slice with half of a garlic clove.
4. Set aside.
5. In a large saucepan, heat 2 tablespoons olive oil over high heat.
6. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels.
7. Cover, and cook until they are completely open, 3 to 4 minutes.
8. Strain, and allow mussels to cool.
9. Remove from shells, and discard.
10. Prepare an ice-water bath.
11. 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.
12. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds.
13. Remove from water with a skimmer or slotted spoon; immediately plunge into ice-water bath to stop the cooking, and drain.
14. In a large, nonreactive bowl, combine the seafood, peppers, the remaining 6 tablespoons olive oil, the red-wine vinegar, chives, salt, and pepper.
15. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.

garlic, olive oil, white wine, red pepper, mussels, calamari, crabmeat, lobsters, red bell pepper, green bell pepper, red wine vinegar, chives, salt, peppercorns

Taken from www.food.com/recipe/marvelous-seafood-salad-226980 (may not work)