Mussels with Vidalia Onions and Mustard Greens
Mussels with Vidalia Onions and Mustard Greens
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.
Mahi-Mahi with Mustard Greens
Mahi-Mahi with Mustard Greens
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Mahi-Mahi Fillets
- 4 strips Bacon
- 2 c Mustard Greens
- 1/2 c Yellow Onion diced
- 1 tsp garlic chopped
- 1/2 c Chicken Broth
- 1 Tbsp cider vinegar or white wine
- Salt and Pepper
- Flour
- Canola oil
Instructions
- Cut the bacon into small pieces and sauté until crisp, drain and keep fat.
- Sauté the onion in the bacon grease until clear.
- Add garlic, stir a bit but do not brown. Add the greens and chicken broth.
- Cover and simmer until tender-say, 5 minutes.
- Add the vinegar and bacon, heat through.
- Season and flour the Mahi-Mahi fillets.
- Sauté in canola oil until golden.
- I would serve with dirty rice.
Notes
There are many ways to prepare the greens -- some people don't use the stems but I don't get that. I cut them into thin strips.