For the seafood:
1/2 cup (118 ml) white wine or champagne vinegar
1 tablespoon kosher salt
1 1/2 pounds (675 g) (large spot prawns (or other medium/large shrimp)
1 pound (450 g) sea scallops
3 pounds (1350 g) fresh mussels, scrubbed well and beards removed
1/2 cup (110 ml) dry white wine

For the vinaigrette:
1 cup (237 ml) good olive oil
1/2 teaspoon whole fresh thyme leaves
1 teaspoon minced fresh garlic
Zest of 2 medium, unsprayed lemons
1/4 cup (56 ml) of freshly squeezed lemon juice
1 tablespoon of Dijon mustard
2 tablespoons white wine or champagne vinegar
Fine grain sea salt and freshly ground pepper

To assemble:
2 stalks of celery, medium dice
3 tablespoons of flat leaf parsley, chopped
1 to 2 lemons thinly sliced
Coarse sea salt