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.

Mussels With Hard Cider

Kono Mussels

Kono Mussels
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Mussels With Hard Cider

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Kono Mussels on Half Shell
  • 1 c Onion finely diced
  • 1/2 c Chicken Stock
  • 2 c hard cider
  • 1/2 tsp Allspice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Black Pepper
  • 1 shot dry amber rum
  • 4 Tbsp Butter

Instructions

  • In a medium saucepan, sauté the onion in 1 tbsp of butter until golden brown.
  • Add chicken stock and reduce it as far as you can without letting it going dry.
  • Add the cider, spices, and rum and bring to a boil.
  • Simmer at least 2 minutes--if you want to make the sauce richer, reduce it a bit.
  • Add the remaining 3 tbsp butter and remove the sauce from the heat when the butter has melted.
  • Boil enough water to cover the mussels. Plunge the mussels into the water for one minute and drain.
  • Place the mussels in a serving dish and pour the cider mixture over them.

Notes

Serving Suggestions: Enjoy with a loaf of good bread and a salad.

Green Shell Mussel on Half Shell with Linguini Spinach and Bacon

Kono Mussels

Kono Mussels
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Green Shell Mussel on Half Shell with Linguini Spinach and Bacon

Course Main Dish
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Kono Green Shell Mussel on Half Shell
  • 4 strips Bacon diced
  • 1/2 c Yellow Onion diced
  • 1 Tbsp garlic chopped
  • 1/2 c White Wine
  • 1/2 c Chicken Broth
  • 1/4 tsp Nutmeg
  • 1/4 tsp Black Pepper
  • 1 c Spinach Leaves
  • 1 Tbsp Butter
  • 2 c Linguini cooked

Instructions

  • In a large saute pan cook the bacon until crisp, add the onion and cook until clear.
  • Add the garlic and stir for 15 seconds, then add the wine, the broth and lastly the seasonings.
  • When it is boiling add the mussels and spinach. When the spinach is limp turn off heat.
  • Add the pat of butter and stir around until melted.
  • Divide the warm linguini into two bowls.
  • Place 6 mussels on each and pour on the sauce.
  • Top with Parmesan.

Mussels with Vidalia Onions and Mustard Greens

Kono Mussels

Kono Mussels
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Mussels with Vidalia Onions and Mustard Greens

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

Ingredients

  • 12 pcs Coleson's Catch Kono Green Mussels on the Half Shell thawed
  • 1/2 c Vidalia Onions finely diced
  • 1 c Mustard Greens chopped
  • 2 Tbsp garlic chopped
  • 1/2 c dry white wine
  • 1/2 c Chicken Broth
  • 4 Tbsp Butter
  • Salt and Pepper to taste
  • Parsley chopped

Instructions

  • In a medium sauce pan, add all ingredients except the mussels, simmer for 2-3 minutes.
  • Add mussels, cover and simmer until warmed through, about 2 minutes.
  • Melt butter in a large sauté pan.
  • Add onion, salt and pepper; cook to your liking - I like them almost to the point of browning.
  • Stir in parsley.
  • Fill the shells with the butter mixture.
  • Place on a sheet pan and bake at 350° for 10-15 minutes.

Notes

I like them just warmed through as they are more tender that way.

Mussels with Kumquats

Kono Mussels

Kono Mussels
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Mussels with Kumquats

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

Ingredients

  • 12 pcs Coleson's Catch Kono Green Mussels on the Half Shell thawed
  • 2/3 c Kumquats seeded and sliced
  • 4 Tbsp Butter
  • pepper to taste

Instructions

  • Melt the butter in a large sauté pan.
  • Add the kumquats, season with pepper.
  • Sauté until it starts to brown.
  • Fill the shells with the butter mixture and place on a sheet pan.
  • Cook at 350° for 10-15 minutes, until warmed through.

Tuna with Fuyu Persimmon and Ginger

Yellowfin Tuna

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Tuna With Fuyu Persimmon And Ginger

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Yellowfin/Ahi Tuna
  • 1 Tbsp Butter
  • 1 tsp fresh grated ginger or 1/8powdered ginger
  • 1/2 c Onion diced
  • 2 Fuyu persimmons
  • Splash of water or chicken broth
  • Salt and Pepper

Instructions

  • Remove the green top of the persimmons and cut in half lengthwise, then cut in 1/4 inch half circles starting at the top.
  • In a medium saute pan, melt the butter and cook the onions until tender; remove from pan.
  • Place the fruit flat side down in the pan--don't just toss them in.
  • Cook on one side until they start to color.
  • Add the onions, ginger, liquid, salt, and pepper.
  • Toss lightly, let simmer for 30 seconds, and it's ready.
  • Cook the tuna any style--open flame is best, pan seared second.

Notes

Tuna must be served medium rare. Pour the fruit over the top. Would be great with lentils and any grain.

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