Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell pepper in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel pepper. Cut bell pepper into julienne strips; set aside.

Bring wine to a boil in a large skillet. Add clams, mussels, and shrimp; cover, reduce heat, and simmer 5 minutes or until the shells open. Discard any unopened shells. Remove shellfish with a slotted spoon, and set aside. Reserve 1 tablespoon cooking liquid; discard remaining liquid. Remove meat from 12 clam and 12 mussel shells; discard shells. Set aside remaining 4 clams and 4 mussels in shells. Cut peeled shrimp in half lengthwise.

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. Let stand at room temperature 20 minutes before serving. Serve with toasted bread slices and remaining clams and mussels in shells. Garnish with lemon wedges and parsley sprigs.

Yield

4 servings (serving size: 1/3 cup salad, 1 clam, 1 mussel, and 1 slice toast)

Nutritional Information

CALORIES 164(21% from fat); FAT 3.9g (sat 0.6g,mono 2.1g,poly 0.7g); PROTEIN 11.6g; CHOLESTEROL 47mg; CALCIUM 42mg; SODIUM 481mg; FIBER 1.7g; IRON 4.2mg; CARBOHYDRATE 20.5g