Daily menu, October 31: Bloody Caesar mussels, hearty chicken risotto and ghost cookies

Saturday 31 October 2026 15:00 - Juliette Hess

This Halloween menu brings together a lively seafood starter, a satisfying Italian-inspired main course and a playful sweet finish. The Bloody Caesar steamed mussels borrow the savory, tangy character of a classic Caesar-style drink, pairing mussels with Clamato, tomato, horseradish and a dash of Tabasco. It’s an eye-catching way to begin a festive lunch or dinner.

Next, chicken, prosciutto and mushroom risotto offers a warm, substantial centerpiece, with rice, chicken stock, mushrooms, Parmesan and prosciutto creating a rich combination of flavors. To close the meal, ghost cookies bring the Halloween spirit to the table in an easy, family-friendly form: shortcrust pastry shapes decorated with powdered sugar and raspberry jam. The menu moves from savory and boldly seasoned to creamy and comforting, then finishes with a sweet treat that children can help prepare. Use the recipe chapters for a closer look at each dish, browse the practical answers below, and check the grouped shopping list to gather ingredients for the complete Halloween menu.

Bloody caesar steamed mussels: a bold seafood starter

These Bloody Caesar steamed mussels make a distinctive starter for a Halloween meal, bringing briny mussels together with the tangy, savory flavors of Clamato juice, tomatoes and Worcestershire sauce. Onion and garlic build the aromatic base, while horseradish, celery salt, black pepper and a dash of Tabasco add lively seasoning. A splash of vodka and fresh lemon juice give the dish its recognizable Caesar-inspired character. Chopped celery leaves finish the combination with a fresh herbal note. Serve this seafood starter as the menu’s bold opening course, before the more comforting chicken and mushroom risotto.

Bloody caesar steamed mussels

Here is another meirveilleuse recipe, a little different with an original taste.

Chicken, prosciutto and mushroom risotto for a comforting main

This chicken, prosciutto and mushroom risotto is the hearty centerpiece of the menu, combining rice with cubed chicken, sliced crimini mushrooms and savory prosciutto. Chicken stock and white wine provide the liquid foundation, while onion, garlic, olive oil and butter bring depth to the ingredient mix. Paprika, sea salt and pepper season the dish, and chopped tomatoes and fresh parsley add further character. A finishing touch of Parmesan makes this a satisfying risotto main dish to follow the lively mussel starter. Its combination of poultry, mushrooms and rice gives the Halloween meal a warm, substantial middle course.

Video recipe: chicken, prosciutto and mushroom risotto

Combine onions, garlic and 4 tbsp of butter in a small saucepan and place over medium heat until butter is melted, turn to medium-low heat and let simmer for about 30-45 minutes.

Easy halloween ghost cookies with raspberry jam

These ghost cookies are a playful Halloween dessert designed to make baking feel welcoming and fun. A roll of shortcrust pastry keeps the ingredient list simple; the dough is cut into ghost shapes, then decorated with powdered sugar and raspberry jam for expressive eyes and mouths. The raspberry brings a colorful contrast to the pale sugar finish, making each cookie easy to personalize. Their hands-on decoration makes them especially suited to a family baking moment. Serve these Halloween cookies after the savory courses, or enjoy them as a festive sweet treat during the day.

Ghost cookies: the easiest and most fun halloween recipe to make with kids

Halloween has crept into our kitchens almost without us realizing it. Every year, children look forward to their costumes, pumpkins and, of course, homemade treats. These Halloween ghost cookies are a simple and fun way to spend time with them. You...

Frequently asked questions about this halloween menu

How can I make the ghost cookies more eye-catching?
The recipe FAQ suggests royal icing for a shiny finish, or chocolate chips to create the eyes and mouth.

Can I use a different filling for the ghost cookies?
Yes. The recipe FAQ suggests other jams, cocoa cream, or a little honey colored red.

What can I use if I don’t have a heart-shaped cutter?
Use an oval or circular cutter and shape the tail with a knife, or cut around a paper template placed on cold dough.

Can I freeze the ghost cookies?
The recipe FAQ says they can be frozen raw or baked and cooled, without the jam or powdered sugar. Decorate after thawing.

Can I prepare homemade shortcrust pastry for the cookies?
Yes. The recipe summary says the dough can be homemade or ready-made, so choose whichever suits your preparation.

Shopping list for the complete halloween menu

Bloody caesar steamed mussels

500g (1 libra) mussels, beards removed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
250ml (1 cup) Clamato juice
50ml (1/4 cup) vodka
2 plum tomatoes, chopped
2 tablespoons chopped celery leaves
1 tablespoon fresh lemon juice
2 teaspoons horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
dash Tabasco sauce
freshly ground black pepper

Video recipe: chicken, prosciutto and mushroom risotto

1 cup aborio rice
1 1/2 pounds of cubed chicken
3-4 cups chicken stock
1/4 cup of white wine
10 crimini mushrooms sliced
2 tbsp olive oil
1 tsp sea salt plus a pinch
pinch of pepper
1 tbsp paprika
2 small tomatoes
1/4 cup of fresh parsley finely chopped
1/4 parmesan
5 cloves of Garlic
1 large onion
5 tbsp of Butter
75 grams or 1/5 pound of prosciutto

Ghost cookies: the easiest and funniest halloween recipe to make with children

1 shortcrust pastry roll
4 tablespoons of raspberry jam
50 g powdered sugar (+/-)

Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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