1 red chilli, sliced
1 unwaxed lemon, zest and juice only
2 tbsp chopped flatleaf parsley
1 head radicchio, leaves separated
25g/1oz baby spinach leaves
1 tsp Dijon mustard
salt and freshly ground black pepper
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
150²µ/5Β½΄Η³ϊ cockles, cleaned and scrubbed
150²µ/5Β½΄Η³ϊ mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)
2 x 150-200g/5Β½-7oz salmon fillets, skin on and pin boned
2 slices Italian crusty bread