This recipe is delicious, quick, and easy. You can prep the bread and seafood ahead of time, perfect for a family barbeque or spur of the moment guests.
 

1.    Rinse fresh blue mussels in tap water.
2.    In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the mussels and clams, cover, and cook over high heat until the shells are open, about 5 minutes.
3.    Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the mussel and clam shells.
4.    In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.
5.    Add the calamari, scallops, and shrimp, and cook, stirring frequently, until they are just cooked through, 2 or 3 minutes. Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
6.    Add the tomatoes and the clam and mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
7.    Grill or toast the bread and top each slice with a portion of the seafood.
 

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