Kono Mussels with Coconut Milk and Lemongrass
Florentine-Style Half Shell Mussels
Florentine-Style Half Shell Mussels
Servings 2 People
Ingredients
- For every pound of Coleson's Catch Mussels:
- 2/3 Cup Heavy Cream
- 2 Tbsp. finely chopped shallot or onion
- 1 Tbsp. finely chopped garlic
- 1/2 tsp. Nutmeg
- 1/4 tsp. Black Pepper
- 1/2 tsp. Salt
- 1 c. cooked spinach
Instructions
- Combine the first 6 ingredients and simmer for approximately 3-5 minutes.
- Thicken with 1-3 Tbsp. roux or cornstarch, then simmer, add the spinach and heat through.
- Fill the mussels with the mixture and top with Parmesan cheese.
- Bake at 350° for 10-12 minutes.
California Casino Half Shell Mussels
California Casino Half Shell Mussels
Servings 2 People
Ingredients
- For every pound of Coleson's Catch Mussels:
- 1/2 Cup Bread Crumbs
- 1/4 Cup diced red bell peppers
- 2 Tbsp. finely diced green onions
- 2 Tbsp. olive oil
- 1/4 Cup grated Parmesan cheese
Instructions
- Blend all ingredients and top each mussel with as much topping as it can hold.
- Bake at 350° for 10-12 minutes.
Broiled Half Shell Mussels with Herb Butter
Broiled Half Shell Mussels with Herb Butter
Servings 2 People
Ingredients
- For every pound of Coleson's Catch Mussels: (half of the box's contents)
- 1/2 c. salted butter softened
- 2 Tbsp. Lemon Juice
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped basil
- 1/4 tsp. Black Pepper
Instructions
- Mix all ingredients and place a spoonful on top of each mussel.
- Bake in the oven at 350 or barbecue for approximately 8 minutes or until thoroughly heated.
- Be careful not to cook too long or the mussels will become tough.
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