Carpaccio
Pesto Marinated Mussel Linguini Salad
Pesto Marinated Mussel Linguini 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.
Green Shell Mussel on Half Shell with Rosemary Garlic and Olive Oil
Green Shell Mussel on Half Shell with Rosemary Garlic and Olive Oil
Servings 2 People
Ingredients
- 12 pcs Kono Coleson's Catch Green Shell Mussel on Half Shell
- 1 tsp Fresh Rosemary
- 1/4 c Extra Virgin Olive Oil
- 2-3 Tbsp garlic chopped
- Salt and Pepper to taste
- 1/2 c Asiago Cheese grated
Instructions
- Place the mussels on a cookie sheet and sprinkle on the ingredients in the order they are listed above.
- Bake at 400 degrees F. for 10-15 minutes, until the cheese is melted the way you like it.
Notes
Serving Suggestions: I like chopped parsley as a garnish.