You are now voting for your favorite recipe for The Rock contest. Give a star rating and choose the recipe you like the most from the drop-down menu below.





This One Pot seafood casserole recipe is elegant yet easy to make. Great for the seafood lover!

1085 ratings

PREPARATION TIME       10 minutes
COOKING TIME               15-20 minutes
SERVINGS                        4-6


  • 1 tbsp (15 ml) olive oil

  • 1 to 2 green onions, chopped

  • 4 garlic cloves, finely chopped

  • 1 ½ cups (375 ml) grape tomatoes, halved

  • Salt

  • Freshly ground pepper, to taste

  • ¼ cup (65 ml) white wine

  • 4 cups (1 L) vegetable broth

  • 3 tbsp (45 ml) 15% fat cooking cream

  • Grated zest of 1 lemon

  • ⅓ lb (150 g) spaghettini (or other fast cooking long pasta)

  • ¾ lb (375 g) mussels, rinsed and drained

  • ¾ lb (375 g) clams, rinsed and drained

  • 20 medium shrimps, shelled and deveined with tail intact

  • Fresh parsley, chopped (for garnish)

  • ½ small red onion, thinly sliced (for garnish)


In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, soften green onions, garlic and tomatoes in olive oil. Season with salt and pepper. Deglaze with the wine and simmer for 2 minutes. Add vegetable broth, cream, lemon zest; stir well. Break pasta in half and add it to the sauce; stir gently. Cover and bring to a boil. Add mussels, clams and shrimps; stir well. Adjust heat to medium and simmer, covered, for about 5 minutes, stirring once, until the mussels have opened. Adjust seasoning and serve. Sprinkle with red onion and fresh parsley, if desired.

NOTE: After cooking, discard any mussels and clams that remained closed.