Greenshell Mussel Meat Archives - Page 3 of 3 - Coleson Foods, Inc.

Pesto Marinated Mussel Linguini Salad

Pesto Marinated Mussel Linguini Salad

Course Appetizer, Salad

Servings People

Ingredients

12 oz Coleson's Catch Mussel Meat
15-20 basil leaves
3 cloves garlic
1/4 c olive oil
Salt & Pepper
3 c cooked Linguini
1/2 c Asiago Cheese grated
1/3 c pine nuts toasted
1/2 c Tomatoes diced

Instructions

Make a paste with basil, garlic, and olive oil; toss with the thawed mussel meat.
Season with salt and pepper.
Mix linguini, cheese, pine nuts and tomatoes together and toss in mussels.
Add your favorite Italian dressing or another batch of the pesto marinade.

Notes

If made ahead of time, don't add the pine nuts until serving.

Mussel Meat Linguini Salad

Mussel Meat Linguini Salad

Course Appetizer, Salad

Servings People

Ingredients

1 c Coleson's Catch Mussel Meat
3 c Linguini cooked
1/2 c Red Onion diced
1 c Tomatoes diced
1/4 c capers
1/2 c Kalamata Olives chopped
1/3 c white wine vinegar
1 c olive oil
2 Tbsp garlic chopped
1/4 c Basil chopped
1 c Feta Cheese crumbled
Salt and Pepper

Instructions

Mix all ingredients and let it sit for at least 4 hours. Overnight is best.

Seafood Saffron Rice Bake

Seafood Saffron Rice Bake

Course Main Dish

Cook Time 30

Total Time 30

Ingredients

6 pcs Coleson's Catch Mussel Meat
6 pcs Coleson's Catch Head off Shell on Shrimp
2/3 c Coleson's Catch Sea Bass diced
1 c rice
1/2 c Onion diced
1/2 c Celery diced
1/2 c Tomato diced
2 Tbsp garlic diced
1/2 tsp Saffron
2 c Chicken Broth
1/4 c Parsley chopped

Instructions

Sauté the onion, celery and garlic in a casserole.
Add the tomato, saffron and chicken broth. Bring to a boil.
Add the rice and the seafood; stir, cover and bake at 400° for 30 minutes.
When done, fluff the rice and toss in the chopped parsley.