Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Pesto Marinated Mussel Linguini Salad

Kono Mussels

Kono Mussels
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Pesto Marinated Mussel Linguini Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Mussel Meat
  • 15-20 basil leaves
  • 3 cloves garlic
  • 1/4 c olive oil
  • Salt & Pepper
  • 3 c cooked Linguini
  • 1/2 c Asiago Cheese grated
  • 1/3 c pine nuts toasted
  • 1/2 c Tomatoes diced 

Instructions

  • Make a paste with basil, garlic, and olive oil; toss with the thawed mussel meat.
  • Season with salt and pepper.
  • Mix linguini, cheese, pine nuts and tomatoes together and toss in mussels.
  • Add your favorite Italian dressing or another batch of the pesto marinade.

Notes

If made ahead of time, don't add the pine nuts until serving.

Mussel Meat Linguini Salad

Kono Mussels

Kono Mussels
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Mussel Meat Linguini Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 1 c Coleson's Catch Mussel Meat
  • 3 c Linguini cooked
  • 1/2 c Red Onion diced
  • 1 c Tomatoes diced 
  • 1/4 c capers 
  • 1/2 c Kalamata Olives chopped 
  • 1/3 c white wine vinegar
  • 1 c olive oil
  • 2 Tbsp garlic chopped 
  • 1/4 c Basil chopped 
  • 1 c Feta Cheese crumbled 
  • Salt and Pepper

Instructions

  • Mix all ingredients and let it sit for at least 4 hours. Overnight is best.

Seafood Saffron Rice Bake

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Seafood Saffron Rice Bake

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 6 pcs Coleson's Catch Mussel Meat
  • 6 pcs Coleson's Catch Head off Shell on Shrimp
  • 2/3 c Coleson's Catch Sea Bass diced
  • 1 c rice
  • 1/2 c Onion diced
  • 1/2 c Celery diced
  • 1/2 c Tomato diced 
  • 2 Tbsp garlic diced 
  • 1/2 tsp Saffron
  • 2 c Chicken Broth
  • 1/4 c Parsley chopped 

Instructions

  • Sauté the onion, celery and garlic in a casserole.
  • Add the tomato, saffron and chicken broth. Bring to a boil.
  • Add the rice and the seafood; stir, cover and bake at 400° for 30 minutes.
  • When done, fluff the rice and toss in the chopped parsley.

Thai Mussels in the Shell

Kono Mussels

Kono Mussels
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Thai Mussels in the Shell

Course Appetizer
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 box Coleson's Catch Pacific Delight Greenshell Mussels in Half Shell
  • 1 Onion finely diced
  • 1 Green Bell Pepper finely diced
  • 1 Red Bell Pepper finely diced
  • 1/4 cup chopped mint
  • 2 Tbsp. Lemon Zest
  • 2 Tbsp. Soy Sauce
  • 1/2 cup plum sauce
  • 2 Tbsp. Sesame Oil
  • 1/2 tsp. crushed red chilies 
  • 1/2 cup diced roasted peanuts

Instructions

  • Sauté the onion and bell peppers in a bit of oil (corn, peanut or canola) until tender.
  • Add the other ingredients except peanuts.
  • Heat through and simmer for a couple of minutes.
  • If it is real thick add a bit of water, if it seems too thin let it cook down until it is not watery. Cool.
  • Spoon a mound of the seasoned vegetables on to each mussel.
  • Sprinkle with the peanuts and heat in oven at 350° for 15 minutes.

Florentine-Style Half Shell Mussels

Kono Mussels

Kono Mussels
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Florentine-Style Half Shell Mussels

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Mussels:
  • 2/3 Cup Heavy Cream
  • 2 Tbsp. finely chopped shallot or onion
  • 1 Tbsp. finely chopped garlic
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Black Pepper
  • 1/2 tsp. Salt
  • 1 c. cooked spinach

Instructions

  • Combine the first 6 ingredients and simmer for approximately 3-5 minutes.
  • Thicken with 1-3 Tbsp. roux or cornstarch, then simmer, add the spinach and heat through.
  • Fill the mussels with the mixture and top with Parmesan cheese.
  • Bake at 350° for 10-12 minutes.

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