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 and Scallops with Saffron Broth with Linguini

Kono Mussels
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Mussels and Scallops with Saffron Broth with Linguini

Course Main Dish
Servings 4 People

Ingredients

  • 1 pkg Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 1 pkg Coleson’s Catch Scallops
  • 1 c +Chicken Broth or White Wine or a mix of both
  • 1 c Tomatoes diced
  • 2 Tbsp Garlic chopped
  • 1 pinch saffron threads
  • 1/2 c Parsley chopped
  • Salt and Pepper
  • 4 c Linguini cooked

Instructions

  • If you want to saute the garlic, you can. You also can just simmer the liquid of choice and the saffron for a few minutes to steep out the flavor from the threads and add the garlic, tomatoes and bring to a boil.
  • Add the scallops with all of its juice and bring to a boil.
  • Add the mussels, meat side down and the parsley.
  • Once it comes to a boil it is ready.
  • Serve over cooked Linguini.

Baked Mussels on the Half Shell with Sun Dried Tomatoes

Kono Mussels

Kono Mussels
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Baked Mussels on the Half Shell with Sun Dried Tomatoes

Course Appetizer
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 1/2 c Sun Dried Tomatoes diced, reconstituted
  • 1/2 c Olives chopped
  • 2 Tbsp Basil chopped
  • 1 tsp Garlic chopped
  • 1 c Mozzarella Cheese grated
  • Salt and Pepper

Instructions

  • In a bowl, mix all ingredients except mussels to make the filling.
  • Fill the mussels with as much stuffing as will fit and bake at 400F for 15-20 minutes. Serve warm.

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.

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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