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.

Saffron Mussels With Cream Linguini

Kono Mussels

Kono Mussels
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Saffron Mussels With Cream Linguini

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz. Coleson's Catch Mussel Meat
  • 1/4 c. dry Vermouth or white wine
  • 1 tsp. saffron threads
  • 2 Tbsp. garlic chopped
  • 3 c. Heavy Cream
  • 1 c. Tomatoes diced
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. Parsley chopped

Instructions

  • In a medium saucepan, simmer the vermouth, saffron and garlic for 5 minutes.
  • Add the heavy cream, simmer and allow the mixture to reduce until it becomes slightly thick.
  • Add tomatoes and mussel meat and season with the salt and pepper. Heat through.

Notes

Pour over cooked linguini. Top with Parmesan cheese and chopped parsley.

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.

Mussels With Cream And Capers

Kono Mussels

Kono Mussels
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Mussels With Cream And Capers

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Kono Mussels on Half Shell
  • 1/2 c Onion diced
  • 1 Tbsp chopped garlic
  • 1/4 c dry sherry
  • 1 pint Heavy Cream
  • 1 tsp Lemon Juice
  • 1/4 c capers 
  • Black Pepper
  • 1 c baby spinach

Instructions

  • In a medium saucepan, simmer the onion and garlic in the sherry until the sherry is almost gone.
  • Add cream and reduce to the desired thickness.
  • Add the lemon, capers, and pepper.
  • Bring back to a boil and remove from heat.
  • In a large saucepan, boil enough water to cover the mussels.
  • Plunge the mussels into the water for one minute, drain, and place in a large bowl.
  • Cover with the sauce, add spinach, and toss to wilt.

Notes

Serving Suggestions: All you need now is a great loaf of bread and a salad.

Creamy Polenta

Coleson's Catch - Cropped
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Creamy Polenta

Servings 2 People

Ingredients

  • 1 c. Cornmeal
  • 3 c chicken stock
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped basil
  • 1/2 c Parmesan cheese
  • 1 tsp. salt
  • 1/2 c heavy cream

Instructions

  • In a sauce pan, combine chicken stock, garlic, basil and cornmeal, using a whisk to thoroughly mix ingredients.
  • Cook over medium heat, stirring regularly.
  • As it comes to a boil, it will thicken; cook for another 15 minutes until the mixture is smooth. (Add water if the mixture becomes too thick..)
  • Add the cheese and the cream, and continue to cook until the cheese is melted.

Notes

Serve under sauteed Calamari Nicoise.

Seafood Pesto Linguini

Coleson's Catch - Cropped
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Seafood Pesto Linguini

Course Main Dish
Servings 6 People

Ingredients

  • 32oz. pkg. Coleson's Catch Green 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 strips
  • 4 c cooked Linguini
  • 1/2 c Pesto: you can buy it prepared or make your own
  • 1/2 c Chicken Broth
  • 4 c Heavy Cream
  • Diced tomatoes grated parmesan cheese and toasted pine nuts for garnish.

Instructions

  • Saute the pesto a little...it will tend to stick, so add the chicken broth and simmer.
  • Add the heavy cream and reduce until slightly thick; add the fish and shellfish and simmer for 3-5 minutes.
  • Heat the cooked Linguini in hot water and drain.

Notes

Place the pasta in one large bowl or in individual bowls and top with the sauce, arranging the shellfish attractively. Top with the diced tomatoes, grated Parmesan cheese and toasted pine nuts.

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