Make Ahead

Mussels Rockefeller

Each shell holds a single plump mussel surrounded by a rich cream sauce, tiny ribbons of baby spinach, and slivers of salty prosciutto. The sauce is a creamy reduction of mussel broth, garlic, and onion with a touch of fennel, with flavours inspired by the classic Oyster Rockefeller. This is a fantastic dish for entertaining, the perfect one-bite canapé served on nature’s spoon, the mussel shell itself.

  • Servings: Hors d’oeuvres for 6-8, approx. 24 mussels

  • Difficulty: Competent

  • Total Time: 30-35 minutes


  • 1 lb Canadian farmed Blue mussels- rinsed
  • 1/4 cup white wine
  • 1 tablespoon butter
  • 1 clove garlic finely minced
  • 2 green onions finely chopped
  • 1 thin slice prosciutto finely minced
  • 1/4 teaspoon ground fennel seed
  • 2 cups loosely packed baby spinach- chopped
  • 1/4 cup heavy cream
  • 1 1/2 tablespoons dry bread crumbs
  • Optional garnish- a few sprigs of fresh thyme, parsley, or fennel fronds.

Recipe Author:

Thank you to Beth Dunham from Beth Dunham Photography for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!


  • Start by sorting the mussels; throw out any with broken shells, and test the mussels with open shells to ensure they are still alive by tapping two together, if they close they are fine, if they remain open, discard them.
  • In a large covered pot, steam the mussels in the white wine over medium-high heat for 5 minutes, just until the mussels open. Remove the mussels with a slotted spoon to a large bowl.  Increase the heat to high and bring the liquid in the bottom of the mussel pot to a boil. Reduce the liquid by about half, or until only a 1/4 cup remains.  While the broth reduces, remove the mussels from their shells and reserve half of the shells for stuffing.
  • To make the sauce, heat the butter in a small sauté pan over medium heat until bubbling.  Add the garlic, green onion, prosciutto, and fennel seed to the butter and cook for 2-3 minutes, until garlic is fragrant until very light golden. Strain the mussel broth to remove any solids, and add it to the pan.
  • Increase the heat to medium high, and further reduce the broth by half, until it is like thick syrup.  Stir in the cream and cook until it begins to gently boil. Add the chopped spinach, and cook, stirring constantly until the spinach is wilted. Add 1 tablespoon bread crumbs to the sauce and continue to cook for another minute or two until the cream is thickened a bit.
  • Arrange the reserved mussel shells on a shallow baking sheet and fill each of them with a spoonful of stuffing.  Then, top with a mussel and a sprinkling of bread crumbs. If you are making these ahead, cover loosely with plastic wrap and refrigerate for up to one day before baking. When you are ready to serve, bake the mussels in a preheated 400F oven for 6-8 minutes until tops are lightly browned and edges are bubbling. Reduce the baking time to 4-5 minutes if you bake the mussels right away, while the sauce is still warm.
  • Serve immediately garnished with a few sprigs of fresh herbs.

Salmon Rice Bowl with Mermaid Chips

Recipes like this should be thought of as a back pocket essential for getting a good family meal on the table. Healthy, quick cooking and customizable, this versatile dinner is destined to become a favourite family meal, if only because each person at the table has the ability to tweak their “bowl” in order to include the toppings they’re most fond of. If snap peas and radishes aren’t appealing to all, feel free to replace them with chunks of avocado, edamame, or sliced peppers. Just don’t skip the “mermaid chips” - they’re the edible equivalent of fairy dust and are sure to be the thing to lure your kids into trying the dish.

  • Servings: 4

  • Difficulty: Novice - Competent

  • Total Time Required:  30-40 minutes

(prep and cook time combined)


For the marinade:

  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon sriracha
  • 1 clove garlic, minced
  • Juice of 1 lime

For the rice bowl:

  • 1 ½ lbs. Canadian farmed Atlantic salmon
  • 1 cup jasmine rice
  • ½ cup chopped snap peas
  • ½ cup julienned carrots
  • ½ cup julienned radishes
  • 1 sheet nori, torn into small pieces
  • Optional: sliced scallions and sesame seeds

Recipe Author:

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!


  • Whisk together the soy sauce, brown sugar, sesame oil, sriracha, garlic and lime juice in a small bowl. Continue stirring until the sugar dissolves.
  • Place the salmon in a large ziptop bag and cover with half the marinade. Reserve the remainder of the marinade for later. Seal the bag and store the salmon in the refrigerator for 20 minutes.
  • Meanwhile, preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil and lightly coat with non-stick spray. Cook the rice according to the package directions.
  • Remove the marinated salmon from the refrigerator and place skin-side down on the prepared baking sheet. Bake for 10-12 minutes (depending on the thickness of the salmon), brushing some of the leftover marinade on the salmon every four or five minutes to help the top of the fish caramelize.
  • Remove cooked salmon from the oven and break it up into large bite-sized chunks.
  • In a large bowl combine the snap peas, carrots and radishes. Pour the remaining marinade over and mix well.  
  • Divide the rice evenly between four bowls. Do the same with the vegetable mixture and toss to combine. Top with pieces of the salmon and sprinkle with the torn nori. Before serving, scatter with green onions and sesame seeds, if using.