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.

Grilled Mussels With Blue Cheese and Walnuts

Kono Mussels

Kono Mussels
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Grilled Mussels With Blue Cheese and Walnuts

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mussels on Half Shell
  • 1/2 c crumbled blue cheese
  • 1 Tbsp balsamic vinegar
  • 1/2 c Chopped Walnuts
  • 1 Tbsp minced shallots
  • 1/4 tsp Black Pepper

Instructions

  • Toss all the ingredients together (except the mussels) and place a couple of spoons of the mixture on top of the mussel.
  • Place on a ready grill until the cheese is melted--remember that blue cheese really doesn't melt that much, but you want to make sure the mussel meat is warm through (10 plus minutes).

Notes

Serving Suggestions: Other Combination you can try on the Mussels on the Half Shell:
  • Blue cheese, Bacon and Sauteed Onion
  • Bacon, Sauteed Onion, Barbeque sauce and Cheddar Cheese
  • Bacon, Sauteed Onion, Jalapeno, Cheddar Cheese
  • Sauteed Onions, Bourbon, Bacon, Black Pepper and Cheddar Cheese
  • Salted Butter, Toasted Almonds, Lemon and Chopped Parsley
  • Bacon, Sauteed Onion, Smoked Gouda and Diced tomato
  • Salsa, Jalapeno, Sour Cream and Avocado

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.

Green Shell Mussel on Half Shell with Rosemary Garlic and Olive Oil

Kono Mussels

Kono Mussels
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Green Shell Mussel on Half Shell with Rosemary Garlic and Olive Oil

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 pcs Kono Coleson's Catch Green Shell Mussel on Half Shell
  • 1 tsp Fresh Rosemary
  • 1/4 c Extra Virgin Olive Oil
  • 2-3 Tbsp garlic chopped
  • Salt and Pepper to taste
  • 1/2 c Asiago Cheese grated

Instructions

  • Place the mussels on a cookie sheet and sprinkle on the ingredients in the order they are listed above.
  • Bake at 400 degrees F. for 10-15 minutes, until the cheese is melted the way you like it.

Notes

Serving Suggestions: I like chopped parsley as a garnish.

Green Shell Mussel on Half Shell with Linguini Spinach and Bacon

Kono Mussels

Kono Mussels
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Green Shell Mussel on Half Shell with Linguini Spinach and Bacon

Course Main Dish
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Kono Green Shell Mussel on Half Shell
  • 4 strips Bacon diced
  • 1/2 c Yellow Onion diced
  • 1 Tbsp garlic chopped
  • 1/2 c White Wine
  • 1/2 c Chicken Broth
  • 1/4 tsp Nutmeg
  • 1/4 tsp Black Pepper
  • 1 c Spinach Leaves
  • 1 Tbsp Butter
  • 2 c Linguini cooked

Instructions

  • In a large saute pan cook the bacon until crisp, add the onion and cook until clear.
  • Add the garlic and stir for 15 seconds, then add the wine, the broth and lastly the seasonings.
  • When it is boiling add the mussels and spinach. When the spinach is limp turn off heat.
  • Add the pat of butter and stir around until melted.
  • Divide the warm linguini into two bowls.
  • Place 6 mussels on each and pour on the sauce.
  • Top with Parmesan.

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