Instructions: Put the mussels and garlic in a pot and add water to barely cover. Cover the pot and cook over high heat until the mussels open. Transfer them with tongs to a bowl, reserving the cooking liquid. Discard any mussels that do not open.

Refrigerate until chilled.

Add the shrimp to the cooking liquid and simmer until just cooked through, until they turn pink. Remove them from the pot and refrigerate until chilled.

Strain the cooking liquid through a double thickness of cheesecloth, then refrigerate until chilled.

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the calamari, season with salt and saute briskly until cooked through, about 1 minute. Refrigerate until chilled.

Pull the mussels and shrimp from their shells. In a bowl, combine the mussels, shrimp and calamari. Add the extra-virgin olive oil, parsley, lemon juice and red pepper flakes. Add about 1/2 cup of the chilled poaching liquid to make a soupy dressing.

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