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.

Seafood Stew Nicoise

Coleson's Catch - Cropped
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Seafood Stew Nicoise

Course Main Dish, Soup
Cook Time 23 minutes
Total Time 23 minutes
Servings 6 People

Ingredients

  • 32oz pkg Coleson's Catch Pacific Delight Greenshell Mussel on the Half Shell
  • 12oz pkg Coleson's Catch Calamari clean and cut into thin circles
  • 12oz pkg Coleson's Catch Mahi-Mahi no skin and cut into strip
  • 2 Tbsp olive oil
  • 1 c sliced leeks
  • 1/2 c diced fennel root
  • 1/2 c diced carrot
  • 2 Tbsp chopped garlic
  • 1/4 c chopped fennel herb from the top of the fennel root
  • 1 Tbsp Italian seasoning
  • 3 c diced tomatoes canned tend to have a better color than fresh
  • 2 c Chicken Broth
  • 2 dozen Nicoise olives

Instructions

  • Using a large saucepan, saute the leeks, fennel, carrot and garlic.
  • Add everything else except the fish and shellfish items.
  • Simmer for 20 minutes and check seasoning.
  • Add fish and shellfish and simmer for 3-5 minutes, until fish is cooked.

Chicken, Andouille and Mussel Penne

Kono Mussels

Kono Mussels
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Chicken, Andouille and Mussel Penne

Course Main Dish
Servings 4 People

Ingredients

  • 32 oz pkg Coleson's Catch Pacific Delight Green Mussel on the Half Shell
  • 1/2 c sliced Andouille sausage
  • 1 c julienne chicken meat 
  • 4 c cooked penne pasta
  • 2 Tbsp olive oil
  • 1/2 c Red Onion diced
  • 2 Tbsp chopped garlic
  • 3 c Chicken Broth
  • 1/2 c Kalamata Olives
  • 1/4 c chopped parsley

Instructions

  • Saute the onion and garlic in olive oil; add all other ingredients and bring to a boil. Serve with Parmesan cheese.

Notes

Whenever I roast a chicken and have some left over I usually use it in pasta. Cooked or raw chicken can be used.

Angel Hair with Mussels

Kono Mussels

Kono Mussels
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Angel Hair with Mussels

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 1/2 c dry white wine
  • 1/2 c Chicken Broth
  • 1 Tbsp garlic chopped 
  • Pinch Saffron
  • 1/2 c Tomatoes diced 
  • Salt and Pepper
  • 2 Tbsp Butter
  • 3 c cooked Angel Hair Pasta
  • chopped parsley for garnish

Instructions

  • In a sauté pan, add wine, broth, garlic, saffron, tomatoes, salt and pepper.
  • Bring to a boil.
  • Place the Mussels, meat side down, in the sauté pan.
  • Simmer until heated through.
  • Add butter and pasta and heat through.
  • Garnish with chopped parsley.

Notes

Serve with garlic bread and salad.

Mussels on the Half Shell

Kono Mussels

Kono Mussels
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Mussels on the Half Shell

Course Appetizer
Servings 4 People

Ingredients

  • 32 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 3 oz Blue Cheese room temperature
  • 3 oz Butter room temperature
  • 1/3 c balsamic vinegar
  • 1 tsp Shallots chopped 
  • 1 Tbsp Parsley chopped 
  • Salt & Pepper

Instructions

  • Mix all ingredients except mussels until smooth.
  • Spread over the mussels, filling the shell full. Chill.

Notes

Cook the mussels over an open flame or in a hot oven or broiler until warmed through.

Steamed Mussels on the Half Shell with Beer and Shredded Cabbage

Kono Mussels

Kono Mussels
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Steamed Mussels on the Half Shell with Beer and Shredded Cabbage

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 12 oz Beer
  • 8 c Cabbage shredded
  • 1 Red Onion sliced
  • 2 Tbsp garlic chopped
  • 1/2 tsp Fennel Seed
  • Salt and Pepper

Instructions

  • Sauté the onions in a large saucepan until brown, add the garlic and fennel seed and toss lightly.
  • Add the beer and the cabbage, salt and pepper; cover and simmer until the cabbage is tender.
  • Add the mussels and steam until warmed through.

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