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Ingredients

• For Court Bouillon:
• ½ cup dry white wine
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 4 fresh bay leaves
• 1 teaspoon black peppercorns
• 2 teaspoons kosher salt
• For the Salad:
• 1 pound medium shrimp, peeled and deveined
• 1 pound small calamari (bodies 4 to 6 inches long), cleaned, bodies cut into ½-inch rings, tentacles reserved
• 1½ pound mussels, scrubbed and debearded if necessary
• 4 inner stalks celery with leaves, thinly sliced (about 1½ cups)
• 1 teaspoon chopped garlic
• ½ cup extra-virgin olive oil, plus more as needed
• 2 tablespoons white wine vinegar, plus more as needed
• 1 teaspoon kosher salt, plus more to taste
• Pinch crushed red pepper flakes, plus more to taste
• 2 tablespoons chopped fresh Italian parsley

Directions

1. For the court bouillon, bring 2 quarts cold water, the wine, celery, carrots, bay leaves, peppercorns, and salt to a boil in a medium Dutch oven. Adjust the heat to a simmer, cover, and cook 15 minutes, to blend the flavors.

2. Add the shrimp to the court bouillon, and cook until just opaque, about 3 to 4 minutes. Fish the shrimp out with a spider, and spread them on a baking sheet. (Don’t worry if they aren’t completely drained—you’ll use some of the liquid to finish the salad.)

3. Add the calamari to the court bouillon, and poach just until they are firm and tender, about 3 minutes. Fish out the calamari, and add them to the shrimp

4. Return the court bouillon to a boil. Stir in the mussels, cover the pot, and cook until the shells open and the mussels are firm but not tough, about 4 min- utes. Remove with a spider, discard any that haven’t opened, and add to the other poached seafood. When the mussels are cool enough, pluck the meat from the shells directly into a large serving bowl.

5. To make the salad, transfer the cooled shrimp and calamari to the bowl with the mussels, shaking off peppercorns as you do. Add the celery and garlic; then pour in the olive oil and vinegar. Toss until mixed, drizzling in some of the reserved cooking liq- uid to taste. Season the salad with the salt and pep- per flakes. It should be very moist and glisten with dressing. If not, add a dash of olive oil, vinegar, and a little more of the cooking liquid. Let the salad stand at room temperature for about 30 minutes, tossing once or twice. Check the seasoning, toss in the parsley, and mix well just before serving.