Friday, March 18, 2022

Ligurian Seafood Salad and the Upcoming Weekly Menu #FishFridayFoodies

This delicious Meditteranean salad is perfect as a starter to a wonderful dinner party or as the entree of an elegant lunch or light dinner.  Chock full of  marinated seafood tossed with a white bean salad, it transports you to a seaside restaurant for a wonderful, relaxing meal.

Ligurian Seafood Salad

We are sharing steamed fish/seafood recipes today with the Fish Friday Foodies crew......
Karen of Karen's Kitchen Stories is hosting this month and gave us a wide open theme.  Karen invited us to share any recipe that uses steaming in preparing the meal.  Let's see what everyone brought to the table.......

Clam and Mussels

This recipe starts by steaming the clams and mussels in wine and garlic until they start to open.  Then you add in the calamari and continue to steam until they open completely.  You are going to want to discard any that do not open when steamed.

seafood salad

The seafood then gets tossed with vegetables and an herby marinade.

Bean Salad

Make your Bean Salad and set aside.

I kept the salads separate and refrigerated until dinner time.  I had one guest who was not able to have the seafood so I provided the bean salad by itself for her.  Both salads can be served as stand alone dishes.

Salad pin

When ready to serve place the bean salad onto a plate and top with the seafood salad.  The recipe as provided below makes enough for 4 main course servings or 8 first course servings.

Tomorrow the Angel Face turns 7 1/2 years old.  She has advised that she thinks half birthdays deserve a celebration.  I'm always up for a celebration so we are having family dinner tomorrow with the menu that she provided for me.  Chocolate Cheesecake with her name written in icing on top, Steaks, Green Beans, Mashed Potatoes and Salad.  She is too funny........

Sunday we are invited to Frank's brother's house for dinner.  I am bringing dessert.  Monday we are meeting friends for a late lunch so we will be having a light dinner.  Tuesday I have an all day appointment for the spa and then Frank and I are going to a Wing's Game where we will eat junk food.

Wednesday, Thursday and Friday finds us back at work for the Food Pantry and Fish Fry so not a whole lot of cooking going on at home but I'll make up for it at the church LOL.....

Saturday-Melody's Half Birthday
Salad-provided by Mama
Grilled Steaks
Mashed Potatoes
Green Beans

Sunday-Dinner at Dan and Rebecca's
Holy Cow Chocolate Pie ala mode

Queso Fundido

Tuesday- Dinner at Wing's Game

Lemony Shrimp Pasta
Rainbow Roated Vegetables

Out to dinner after Fish Fry Prep

Eat at Fish Fry

Salads, Main Course Salads, First Course, Seafood Salad, Bean Salad
First Course, Salads, Entrees
Yield: 8 first course or 4 main course
Author: A Day in the Life on the Farm
Ligurian Seafood Salad

Ligurian Seafood Salad

This delicious Meditteranean salad is perfect as a starter to a wonderful dinner party or as the entree of an elegant lunch or light dinner. Chock full of marinated seafood tossed with a white bean salad, it transports you to a seaside restaurant for a wonderful, relaxing meal.
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min


  • 1 c. olive oil
  • 4 cloves garlic, minced
  • handful parsley leaves, chopped
  • leaves from 4 sprigs thyme
  • leaves from 1 stem rosemary, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 3/4 lb mussels, scrubbed
  • 1/2 lb. littleneck clams, scrubbed
  • 1 c. dry white wine
  • 2 cloves garlic, minced
  • pinch of crushed red pepper
  • 3/4 lb. calamari rings
  • 2 stalks celery, diced
  • 1 fennel bulb, cored and diced
  • 2 (14 oz) cans cannelini beans, rinsed and drained
  • 4 sundried tomatoes in olive oil, chopped
  • large handful parsley, chopped
  • 1 small shallot, minced
  • juice of 1 large lemon
  • 1 T. chile oil
  • 1 1/2 c. olive oil
  • salt and pepper, to taste


  1. Heat the olive oil in a saute pan over low heat. Add the garlic and poach until it begins to sizzle, about 3-4 minutes. Remove from heat and allow to cool.
  2. When cool, stir in parsley, thyme, rosemary and jalapeno. Set aside.
  3. Heat a large saute pan over high heat. When hot add the mussels and clame along with the wine, 2 cloves of garlic and crushed red pepper. Cover and steam for about 5 minutes, until some of the shellfish start to open. Add the calamari and cook for another couple of minutes, until shells are completely open and calamari is cooked. Remove seafood to a bowl and set aside, discarding any shells that did not open.
  4. In large bowl, combine the beans, tomatoes, parsley, shallots, lemon juice, chile oil and olive oil. Set aside.
  5. Remove the mussels and clams from their shells and place in the marinade, along with the calamari, celery and fennel. Toss to coat.
  6. To serve, divide the bean salad onto plates and top with the seafood salad.


Adapted from a recipe found at Louisiana Kitchen and Culture

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  1. That sounds like a delicious combination of flavors! You know I love clams, mussels, and calimari.

  2. Happy half birthday to your little angel face! What a wonderful salad, Wendy. I can almost feel the sunshine and beach breeze just looking at it!

    1. Thanks Stacy, we had a nice gathering and the salad is just as good as it looks


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