HF Entertains

Mussels dinner

By Sebastien and Sheila Centner

@sebcentner @sheilacentner
@sebandsheila @eatertainment

Sheila and I place immense significance on the time we spend in the South of France. 

Our sojourns over the years have undeniably left an indelible mark on our approach to hosting and entertaining. Amidst a plethora of regional dishes that have graced our palates in the countryside, none appease our yearnings for authentic flavours as exquisitely as a succulent serving of mussels.

For some, the notion of preparing mussels may seem formidable and worth relegating to restaurant outings. However the truth is that crafting this delectable dish is far from the daunting task it might seem. By simply following a straightforward recipe with uncomplicated ingredients the art of mussel prep unfolds with surprising ease. 

Here in Toronto, the culinary prowess of the South of France continues to enrich our gathering, as it can yours, when you prepare these briny delights in the kitchen
at home.

Bread Namecard DIY

To personalize our table, we add customized miniature baguettes wrapped in craft paper. Organize seating and give guests something to sop up all the sauce later!

 

Butter & Radish 

A quintessential French appetizer, radishes with butter and gourmet salt is both a light and decadent way to begin your courses.

The Main Event

For the main course, we will be serving mussels and shrimp over pasta with either a spicy tomato-arrabbiata sauce or a simple white wine sauce!

Feta Filo Sticks

Another perfectly light appetizer to welcome guests and allow them to nibble on as they patiently wait for the main course.

 

Find these recipes and more in Eatertainment – a guide to effortless entertaining by Seb & Sheila Centner! www.sebandsheila.com/eatertainmentbook

Get our newsletter

Get monthly updates with unique HomeFront updates and stay up to date with tips and trends

Bella Cucina turns up the heat

Best of Italy Kitchen designs that bridge old and new worlds with innovation and timeless quality thanks to Renzo Rastelli. rastelli.com Too many cooks may spoil the broth so stake your claim and make sure the kitchen is your most

Liquid Assets tries to hibernate

The Hug Tub Designed by Matteo Nunziati, this tub is part of a marble shell bathroom collection embedded with an elegant frontal shelf. kreoo.com Channel your inner snow queen. Get under the covers, run yourself a warm bath and take

Bella Cucina turns up the heat

A made-to-measure With no detail left to chance, everything in this custom kitchen fits perfectly to scale. humphreymunson.co.uk Too many cooks may spoil the broth so stake your claim and make sure the kitchen is your most cherished part of

HF Travels

Auberge Saint-Antoine Coteau Restaurant Located in a historic 1822 maritime warehouse at Auberge Saint-Antoine, Restaurant Coteau celebrates Quebec’s terroir with refined, creative cuisine. Menus—crafted by Chef Lucas Brocheton and his team—highlight the freshness of ingredients from the family’s own Ferme

Welcome to the Velvet Underground…

Where sparkle and romance meet mysterious luxury. The muted glamour, endless volumes and monochrome palette of this converted cottage colour everyday life with a touch of magic. The design of Christian van der Walt and Anli Jones’s Johannesburg home began

Here comes the sun

Let’s celebrate the life, beauty and hope that warmer weather brings. Evolve Dealcoholized Sparkles 2025, Okanagan Valley, British Columbia BC V.Q.A. A bright, lively non-alcoholic sparkling wine with inviting aromas of green apple, citrus zest and white peach, followed by