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 Saffron Rice Bake

Kono Mussels
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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.

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.

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.

Green Shell Mussel on Half Shell with Rosemary Garlic and Olive Oil

Kono Mussels

Kono Mussels
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Green Shell Mussel on Half Shell with Rosemary Garlic and Olive Oil

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
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.

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.

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