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1
Bring the water, wine, celery, carrots, bay leaves, peppercorns, and salt to a boil in a wide casserole or skillet.
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2
Adjust the heat to simmering, cover, and cook 10 minutes.
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3
Add the shrimp to the court bouillon and cook them until they are barely opaque in the center, about 4 minutes.
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4
Fish the shrimp out with a wire skimmer and spread them out on a baking sheet.
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5
Dont worry if they arent completely drainedyoull use some of the liquid to finish the salad.
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6
Add the calamari and poach just until they are firm and tender, about 3 minutes.
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7
If in doubt, bite into one ringit should be springy but tender, not chewy or tough.
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8
Dont overcook the calamari or it will become tough.
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9
Fish out the calamari and add them to the shrimp.
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10
Bring the court bouillon to a boil.
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11
Stir in the mussels, cover the pot, and cook until the shells open and the mussels are firm but not tough, about 4 minutes.
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12
Remove with a skimmer and add to the other poached seafood.
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13
(You can speed things up a little by ladling about 1/2 cup of the court bouillon into a 3-quart saucepan before you add the shrimp.
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14
Bring the liquid in the saucepan to a boil and cook the mussels in that.)
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15
When the mussels are cool enough, pluck the meat from the shells directly into a large serving bowl.
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16
Transfer the cooled shrimp and calamari to the bowl with the mussels, shaking off any peppercorns as you do.
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17
Add the celery, parsley, and garlic, then pour in the olive oil and vinegar.Toss until mixed, drizzling in some of the reserved cooking liquid to taste.
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18
Season the salad to taste with salt and crushed red pepper.
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19
The salad should be very moist and glisten with dressing.
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20
If not, add a dash of olive oil and vinegar and a little more of the cooking liquid.
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21
Let the salad stand at room temperature about 30 minutes, tossing once or twice.
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22
Check the seasoning and toss well just before serving.
