1. Place a large pot over high heat, add 2 cups of water and bring to a simmer. Add the mussels and cook for about 3 minutes until they open. Remove the mussels from the water, pick them from their shells and place in a large bowl.

2. Add an extra 1-2 litres of water to the pot, season well with salt and poach the squid for just 2 minutes until barely cooked. Remove from the water with a slotted spoon and set aside in the bowl with the mussels. Poach the scallops for just 30 seconds and add to the bowl. 

3. Add half the marinara mix to the pot and poach for about 2 minutes until the seafood is just barely cooked. Place in the bowl with the rest of the cooked seafood. Repeat for the remainder of the marinara mix. 

4. Add the garlic, herbs, lemon juice, lemon zest and about half the olive oil to the mix and combine well. Season with salt and pepper and refrigerate for at least 6 hours. 

5. When ready to serve, transfer to a serving plate. Generously oil the bread and grill on a hot barbecue until slightly charred. Serve the warm bread and chilled salad with a few lemon wedges.

Serve as part of Adam Liaw's Christmas seafood spread