Italian Seafood Salad

Ingredients

• 13 ounces clams fresh scrubbed
• 0.1 teaspoon rosemary dried crushed
• 0.3 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove crushed
• 4  olives green pitted halved
• 4 ounce bread italian toasted
• 1.5 tablespoons juice of lemon fresh
• 10 ounces mussels fresh scrubbed
• 1.5 teaspoons olive oil extra-virgin
• 4 medium olives pitted ripe halved
• 0.1 teaspoon pepper 
• 1 large bell pepper red
• 0.3 teaspoon salt 
• 0.3 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• ziploc bags
• slotted spoon

Directions

1. Cut bell pepper in half lengthwise; discard seeds and membranes.
2. Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
3. Place bell pepper in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel pepper.
4. Cut bell pepper into julienne strips; set aside.
5. Bring wine to a boil in a large skillet.
6. Add clams, mussels, and shrimp; cover, reduce heat, and simmer 5 minutes or until the shells open. Discard any unopened shells.
7. Remove shellfish with a slotted spoon, and set aside. Reserve 1 tablespoon cooking liquid; discard remaining liquid.
8. Remove meat from 12 clam and 12 mussel shells; discard shells. Set aside remaining 4 clams and 4 mussels in shells.
9. Cut peeled shrimp in half lengthwise.
10. Combine clams, mussels, shrimp, reserved cooking liquid, bell pepper, parsley, and next 8 ingredients (parsley through garlic) in a bowl; toss well. Cover and chill at least 2 hours.
11. Let stand at room temperature 20 minutes before serving.
12. Serve with toasted bread slices and remaining clams and mussels in shells.
13. Garnish with lemon wedges and parsley sprigs.