Name: Kono Mussels with Fennel Broth
Total time: 2 min
Yield: 2 People
Ingredients: 16 pcs Kono Mussels (thawed); ½ c Onion (diced); 1 bulb Fennel Root; ¼ c Fennel Leaves (chopped - the frilly top of the bulb); 2 tbsp Butter; ¼ c Carrot (grated)

Kono Mussels with Fennel Broth

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Kono Mussels with Fennel Broth

Course

Soup

Cook Time

2 minutes

Servings

People

Ingredients

16 pcs Kono Mussels thawed
½ c Onion diced
1 bulb Fennel Root
¼ c Fennel Leaves chopped - the frilly top of the bulb
2 tbsp Butter
¼ c Carrot grated

Course

Soup

Cook Time

2 minutes

Servings

People

Ingredients

16 pcs Kono Mussels thawed
½ c Onion diced
1 bulb Fennel Root
¼ c Fennel Leaves chopped - the frilly top of the bulb
2 tbsp Butter
¼ c Carrot grated

Instructions

Sauté onion in butter until clear, add the fennel and cook until tender.
Add the other ingredients and cook until heated through - about 2 minutes.

Kono Mussels with Coconut Milk and Lemongrass

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Kono Mussels with Coconut Milk and Lemongrass

Course

Main Dish

Cook Time

12 minutes

Servings

People

Ingredients

16 pcs Kono Mussels thawed
½ c Coconut Milk
½ c Chicken Broth
1 Lemongrass stalk cut into 1/3's
⅓ c Red Onion diced
1 tbsp Ginger grated
½ c Mushrooms sliced
1 tbsp Lime Juice
1 Red Jalapeno
Salt and Pepper

Course

Main Dish

Cook Time

12 minutes

Servings

People

Ingredients

16 pcs Kono Mussels thawed
½ c Coconut Milk
½ c Chicken Broth
1 Lemongrass stalk cut into 1/3's
⅓ c Red Onion diced
1 tbsp Ginger grated
½ c Mushrooms sliced
1 tbsp Lime Juice
1 Red Jalapeno
Salt and Pepper

Instructions

Simmer all the ingredients except the mussels for 10 minutes.
Remove the lemongrass and jalapeno.
Add the mussels, cover and simmer for 2 minutes.

Saffron Mussels With Cream Linguini

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Saffron Mussels With Cream Linguini

Course

Main Dish

Servings

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

Course

Main Dish

Servings

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.

Recipe Notes

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

Mussel Quesadilla

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Mussel Quesadilla

Course

Main Dish

Servings

People

Ingredients

12 oz. Coleson's Catch Mussel Meat roughly chopped
1/2 cup Green Onions chopped
1/2 cup Olives chopped
2/3 cup salsa
2 cup grated cheddar or jack cheese or a mixture of both
2 doz. Flour tortillas

Course

Main Dish

Servings

People

Ingredients

12 oz. Coleson's Catch Mussel Meat roughly chopped
1/2 cup Green Onions chopped
1/2 cup Olives chopped
2/3 cup salsa
2 cup grated cheddar or jack cheese or a mixture of both
2 doz. Flour tortillas

Instructions

Mix all the ingredients except the tortillas.
Spread a thin amount of the mixture across the tortilla and fold it in half.
Repeat with all the tortillas.
Saute them in butter or corn oil until golden brown and the cheese is melted.

Recipe Notes

Cut into narrow triangles.

Mussel Meat Entrée Salad

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Mussel Meat Entrée Salad

Course

Main Dish, Salad

Passive Time

1-2 hours

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce)
1 cup Feta Cheese crumbled
1/2 cup pine nuts roasted
1/2 cup Cucumber diced seeded and peeled
1 cup balsamic vinaigrette
Vinaigrette recipe:
1/2 cup balsamic vinegar
1/2 cup pure olive oil not extra virgin
1 Tbsp. Shallots minced
1 Tbsp. garlic minced
1 Tbsp. Basil chopped
1/4 cup moist sun dried tomatoes chopped
1 Tbsp. Dijon mustard
Salt & Pepper

Course

Main Dish, Salad

Passive Time

1-2 hours

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce)
1 cup Feta Cheese crumbled
1/2 cup pine nuts roasted
1/2 cup Cucumber diced seeded and peeled
1 cup balsamic vinaigrette
Vinaigrette recipe:
1/2 cup balsamic vinegar
1/2 cup pure olive oil not extra virgin
1 Tbsp. Shallots minced
1 Tbsp. garlic minced
1 Tbsp. Basil chopped
1/4 cup moist sun dried tomatoes chopped
1 Tbsp. Dijon mustard
Salt & Pepper

Instructions

Mix vinaigrette recipe ingredients 24 hours before using.
Marinate the mussels in the vinaigrette for 1-2 hours.
Then assemble the salad by tossing together with the remaining ingredients.

Recipe Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Kono Mussels with Fennel Broth

Kono Mussels with Coconut Milk and Lemongrass

Saffron Mussels With Cream Linguini

Mussel Quesadilla

Mussel Meat Entrée Salad

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