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 |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
12 medium oysters -- shucked, and liquid reserved |
6 tablespoons virgin olive oil |
1 medium red onion -- chopped 1/4 inch dice |
1 medium red bell pepper -- seeded, cored, chopped 1/4 inch dice |
1 medium yellow bell pepper -- seeded, cored, chopped 1/4 inch 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 |
