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.

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.

Mussels on the Half Shell Cioppino-style

Kono Mussels

Kono Mussels
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Mussels on the Half Shell Cioppino-style

Course Appetizer, Main Dish
Servings 2 People

Ingredients

  • 16 pcs Coleson's Catch Kono Mussels on the Half Shell
  • 2 c Crushed Tomatoes canned 
  • 2 Tbsp olive oil
  • 1/2 c Onion diced
  • 1/2 c Marsala wine
  • 1/2 c Chicken Broth
  • 2 Tbsp garlic chopped
  • 2 Tbsp Italian seasoning
  • Salt and Pepper

Instructions

  • Sauté onions in the oil until clear.
  • Add the other ingredients except the mussels.
  • Simmer sauce until the thickness you like--I like it pretty thin but many like it more reduced.
  • It should cook at least half an hour to blend flavors; if it gets too thick add more broth.
  • You can make it the day before to enhance the flavors.
  • When ready to serve, add the mussels and heat through (as mussels are already cooked).

Notes

Serve with pasta or polenta.

Calamari Steaks Marinara

Calamari Steaks

Calamari Steaks
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Calamari Steaks Marinara

Cuisine Main Dish
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 People

Ingredients

  • 2 12oz. pkg Coleson's Catch Calamari Steaks
  • 2/3 C Flour
  • 1/4 C butter or oil
  • For marinara:
  • 2 c tomato puree
  • 1/2 c Onion diced
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/2 c chopped basil
  • 2 tsp Italian seasoning
  • 2 c Spinach Leaves

Instructions

  • Sauté the onion and the garlic in the olive oil.
  • Add the tomato puree, basil, and Italian seasoning.
  • Simmer for 20 minutes; add the spinach and simmer for 5 minutes.
  • Season the Calamari Steaks with salt and pepper, dust with flour, and saute in hot oil or butter.
  • Top with the marinara sauce.

Notes

Serve with pasta and a Parmesan garnish.

Calamari Steak with Eggplant and Spicy Peanut Sauce

Calamari Steaks

Calamari Steaks
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Calamari Steak with Eggplant and Spicy Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Calamari Steaks thawed and cut into strips
  • Flour
  • 2 c Eggplant peeled and diced
  • 1/2 c Onion diced
  • 1/2 c Chicken Broth
  • 1/2 tsp Cumin
  • 1/2 tsp Ginger
  • 1/2 c Chunky Peanut Butter
  • 1/4 tsp crushed red chilies 
  • 1/4 c cream
  • 1/4 c Canola oil
  • Salt and Pepper
  • 2 Tbsp Fresh Cilantro chopped

Instructions

  • Sauté the onions in the oil until clear.
  • Add eggplant, cook until soft and lightly brown.
  • Add chicken broth and spices, bring to a boil.
  • Add peanut butter and stir to melt it in.
  • Add heavy cream, bring to a boil. Adjust seasoning.
  • Dry the calamari with a paper towel.
  • Season with salt and pepper.
  • Dust with flour.
  • In a sauté pan heat a Tbsp of oil and quickly saute the calamari until warmed through - it gets tough easily.
  • Mix with the eggplant.

Notes

Serve with rice or soft Chow Mien noodles. Garnish with cilantro.

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