Coleson Foods, Inc.

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Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Kono Mussels

Print Recipe
Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Instructions
  1. Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.  
  2. Bake at 400° for 15 minutes or until it starts to turn brown.
  3. Pour in the white wine.
  4. Transfer into a saucepan.
  5. Add broth, mussels, and tarragon.
  6. Bring to a boil.
  7. Serve with garlic bread or over pasta.

Filed Under: Mussels, Shellfish

Mussels on the Half Shell with Yukon Potatoes and Dill

Kono Mussels

Print Recipe
Mussels on the Half Shell with Yukon Potatoes and Dill
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 1 c Yukon Gold Potato finely diced
  • 2 Tbsp Butter
  • 2 Tbsp Shallot minced
  • ¼ c Chicken Broth
  • 2 Tbsp Fresh Dill chopped
  • ⅔ c Sour Cream
  • Salt and Pepper to taste
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 1 c Yukon Gold Potato finely diced
  • 2 Tbsp Butter
  • 2 Tbsp Shallot minced
  • ¼ c Chicken Broth
  • 2 Tbsp Fresh Dill chopped
  • ⅔ c Sour Cream
  • Salt and Pepper to taste
Instructions
  1. Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.  
  2. Add broth, dill, salt, and pepper and toss.  
  3. Divide and place on top of mussels.  
  4. Bake at 400° for 10-12 minutes or until heated through.  
  5. Top with sour cream.

Filed Under: Mussels, Shellfish

Kono Mussels on the Half-Shell with Tomato Pesto

Kono Mussels

Print Recipe
Kono Mussels on the Half-Shell with Tomato Pesto
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • ½ c traditional pesto
  • ½ c Tomatoes finely diced
  • ½ c goat cheese shredded
  • ½ c smoked almonds chopped
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • ½ c traditional pesto
  • ½ c Tomatoes finely diced
  • ½ c goat cheese shredded
  • ½ c smoked almonds chopped
Instructions
  1. Mix the pesto and tomatoes and fill the mussels. 
  2. Cook over an open flame or in the oven until warmed through.
  3. Sprinkle the goat cheese and smoked almonds on top. 
Recipe Notes

Use as a starter or as a meal with a salad.

Filed Under: Mussels, Shellfish, Summer

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