Heat broiler or grill. Toast bread slices for 1 minute on each side. Rub one side of each slice with half of a garlic clove. Set aside.
In a large saucepan, heat 2 tablespoons olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, 1/2 teaspoon red-pepper flakes, and mussels. Cover, and cook until they have steamed completely open, 3 to 4 minutes. Strain and allow mussels to cool. Remove from shells and discard.
Prepare an ice bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, remaining 1/2 cup wine, and remaining 1/4 teaspoon red pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer or slotted spoon; immediately plunge into ice bath to stop the cooking, and drain.
In a large, nonreactive bowl, combine seafood, peppers, 6 tablespoons olive oil, red wine vinegar, chives, salt, and pepper. Serve immediately, drizzled with olive oil and sprinkled with pink peppercorns and garlic toasts.
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