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In central and southern Italy, a traditional Christmas Eve dinner always includes seafood. Chef Mario Batali's seafood-salad recipe is perfect for Christmas Eve or any time fresh fish is available. Ideally, you should buy the fish on the morning of the meal.

• 6 slices baguette
• 3 cloves garlic, cut in half lengthwise, plus 2 cloves, thinly sliced
• 8 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 1/2 cups dry white wine
• 3/4 teaspoon red-pepper flakes
• 24 Prince Edward Island mussels
• Juice of 1/2 lemon, lemon reserved
• 1 pound calamari, cleaned, cut lengthwise into 1/4-inch strips, tentacles left whole
• 1/2 pound jumbo lump crab meat
• 1 two-pound lobster, steamed, chilled, shelled, and cut into 1-inch pieces
• 1 red bell pepper, roasted, peeled, and julienned
• 1 green pepper, roasted, peeled, and julienned
• 2 tablespoons red-wine vinegar
• 2 bunches chives, cut into 1-inch pieces
• Coarse salt and freshly ground black pepper
• 1 tablespoon pink peppercorns

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