Mussel Recipes // Appetizers & Snacks // Mussels Rockefeller
Cooking Time
Cooking Time:
30 min
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Mussels Rockefeller


2 lb (1 kg) fresh PEI Mussels
1-1/4 cups (or a 10 oz package) frozen spinach or broccoli, chopped
1⁄2 cup (125 mL) milk
2 eggs, beaten
1⁄2 cup (125 mL) medium cheddar cheese, shredded
1⁄2 cup (125 mL) fine dry bread crumbs
2 Tbsp (30 mL) onion, chopped
1⁄4 cup (60 mL) Parmesan cheese, grated
2 Tbsp (30 mL) butter, melted
8 custard cups or 6 oz pastry shells


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside. 
  2. Cook spinach or broccoli according to package directions; drain well, pressing out the excess liquid. Set aside.
  3. Add water to a large covered pot. Add the mussels and cover. Steam 5-7 minutes.
  4. Drain mussels, reserving liquid. Add milk to mussel liquid to equal ½ cup. If desired, set aside 8 mussels for garnish.
  5. In bowl combine eggs, milk mixture, spinach (or broccoli), cheese, ¼ cup of bread crumbs, onion, and mussels. Spoon mixture into custard cups or pastry shells. Place in shallow baking dish.
  6. Combine remaining bread crumbs, Parmesan cheese, and butter; sprinkle over mixture in cups. Bake at 350°F/180°C for 20 minutes. Garnish with the reserved mussels.