Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    mussels -- scrubbed, rinsed
  12                    baby octopus -- boiled 45 minutes
                        -- with a cork, cooled
  12                    prawns -- (16 to 20 cnt size),
                        -- peeled, deveined
   4      small   whol  squid -- peeled and cleaned
  12                    crayfish -- boiled, shelled,
                        -- reserving the heads
   2                    scallions -- thinly sliced
   4      tablespoons   red wine vinegar
     1/2  cup           extra-virgin olive oil
   1      tablespoon    thinly-sliced hot red pepper
     1/4  cup           whole mint leaves - -- (abt 1 bunch)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      cups          wild bitter greens -- washed, spun dry
                        (can substitute baby mustard mix)
   2                    lemons -- cut in wedges

Preparation:

Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon red vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns should redden and mussels start to open. Add squid and crayfish and cook until squid is just translucent, about 1 minute. Drain everything and place in warm bowl. Add scallions, vinegar, olive oil, peppers, salt and pepper and mint and toss to coat. Add greens, toss again and serve warm with lemon wedges. Source: COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali From the TV FOOD NETWORK - (Show # CL-8780)