Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          white wine
   2      tablespoons   lemon juice
   1      teaspoon      dried thyme
   3      cloves        garlic -- chopped
   1      pinch         red pepper flakes
   3      sprigs        parsley
   1                    bay leaf
   6                    black peppercorns
  24                    mussels
  12      ounces        scallops
  12      ounces        large shrimp -- shelled
   1      pound         squid -- cleaned
                        ***DRESSING***
   3      tablespoons   lemon juice
   2      teaspoons     dijon mustard
     1/2  cup           olive oil
                        salt and pepper to taste
     1/4  cup           fresh parsley -- chopped
     1/4  cup           red onion -- chopped
                        ***GARNISH***
                        red & green lettuce

Preparation:

1. In a large saucepan, combine wine, lemon juice, thyme, garlic, red pepper flakes, parsley, peppercorns and bay leaf. 2. Bring to boil, add mussles and steam until they open about 3 min. 3. With a slotted spoon, remove mussels as they open; discaring any that stay closed. 4. Remove mussel meat from shells, saving a few for garnish. 5. Turn heat to low and add scallops and shrimp to broth. Remove as soon as shrimp turn pink and scallops are just opaque in the center, about 4-6 minutes. 6. Slice squid into 1/4 inch thick pieces. Add to broth and cook for 10 minutes. Do not over cook or they will be tough; set aside. 7. Raise heat to high and boil broth for 2 minutes; strain and reserve. 8. To make salad dressing, combine mustard and lemon juice. 9. Whisk in olive oil and 1/2 cup reserved seafood broth, toss with seafood and season to taste. 10. Serve on a bed of lettuce and scatter with parsley and red onion.