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 on the Half Shell with Corn, Mint and Red Bell Pepper

Kono Mussels

Kono Mussels
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Mussels on the Half Shell with Corn, Mint and Red Bell Pepper

Course Appetizer, Main Dish
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Kono Mussels on the Half Shell
  • 1/2 c cooked corn
  • 1/2 c Red Bell Pepper Diced
  • 2 Tbsp chopped mint
  • 2 Tbsp Diced Shallot
  • 2 Tbsp Lime Juice
  • 1 tsp olive oil
  • Salt and Pepper

Instructions

  • Toss everything together except the Mussels.
  • Top each mussel with a heaping of the mixture.
  • Warm either on a sheet pan in the oven or over an open flame - heating until warmed through, about 10-15 minutes.

Notes

Serving Suggestions: Serve as a starter or as main course with a tossed salad.

Mussels on the Half Shell with Apricot and Ginger

Kono Mussels

Kono Mussels
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Mussels on the Half Shell with Apricot and Ginger

Course Appetizer, Main Dish
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Kono Mussels on the Half Shell
  • 1 c Diced Apricot
  • 2 Tbsp grated fresh ginger
  • 2 Tbsp Diced Green Onion
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Toasted sesame seeds
  • Salt and Pepper

Instructions

  • Toss everything together except the Mussels.
  • Top the mussels with the mixture.
  • Heat either in the oven on a sheet pan or on an open flame.
  • Heat until warmed through-10-15 minutes.

Notes

Serve as a starter or a main course with tossed 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.

Mussels with Vidalia Onions and Mustard Greens

Kono Mussels

Kono Mussels
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Mussels with Vidalia Onions and Mustard Greens

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
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.

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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