Warm Shrimp and Orange Salad

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4 tablespoons olive oil

1 small clove garlic, cut into thin slices

8 ounces calamari cut into rings

8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line

1/2 cup cooked Great Northern beans (if canned, get from health food store)

2 to 3 tablespoons sherry wine vinegar

Salt and freshly ground black pepper

2 (4-ounce) cans smoked mussels

2 navel oranges, cut into supremes

4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar