Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        mussels -- scrubbed, debearded
   1      pound         large shrimp - -- (u-15 size), peeled,
                        -- deveined
   1      pound         calamari -- cleaned of skin,
                        -- ink sac and beak
   1      pound         small clams or cockles -- scrubbed, drained
                        salt -- to taste
                        freshly-ground black pepper -- to taste
  12                    oysters -- shucked, and
                        -- liquid reserved
   6      tablespoons   virgin olive oil
   1      medium        red onion -- chopped 1/4" dice
   1                    red bell pepper -- seeded, cored,
                        -- chopped 1/4" dice
   1                    yellow bell pepper -- seeded, cored,
                        -- chopped 1/4" dice
   2      tablespoons   freshly-chopped thyme leaves
   1      cup           dry white wine
   1      cup           basic tomato sauce -- see * note
   4      slices        rustic bread -- toasted until hard

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell. In a 4-quart pot, heat olive oil until smoking. Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes. Add wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels and cover. Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2 minutes until opaque. Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5666)