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.

Florentine-Style Half Shell Mussels

Kono Mussels

Kono Mussels
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Florentine-Style Half Shell Mussels

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
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

Kono Mussels

Kono Mussels
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California Casino Half Shell Mussels

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
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.

Bouillabaisse

Coleson's Catch - Cropped
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Bouillabaisse

Course Main Dish
Servings 4 People

Ingredients

  • 3 lbs Coleson's Catch assorted fish and shellfish*
  • 1 c White Wine
  • 3 c Chicken Broth
  • 1 c Orange Juice
  • 2 Tbsp chopped garlic
  • 1 tsp Saffron
  • 1 tsp Fennel Seed
  • 2/3 c diced onion
  • 1 c diced tomatoes
  • 1 Tbsp Orange Zest
  • 3 bay leaves
  • 1 c diced carrots
  • 1 c diced celery
  • 1 c diced potato
  • 1/2 tsp Black Pepper

Instructions

  • In a large pot, simmer the wine, broth, orange juice, garlic, saffron, fennel, onions, tomatoes, zest, black pepper and bay leaves for 15 minutes.
  • Add the carrots, celery and potatoes and simmer for 10 minutes.
  • Add the raw fish and shellfish and simmer for 3 minutes, add the cooked shellfish and simmer for 2 minutes.
  • Serve with fresh bread, garlic bread or croutons.

Notes

The traditional stew is mostly the meat of the fish and shellfish with a little broth. I like a lot of broth and I add vegetables for a "one pot" meal.

Angel Hair with Mussels

Kono Mussels

Kono Mussels
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Angel Hair with Mussels

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 1/2 c dry white wine
  • 1/2 c Chicken Broth
  • 1 Tbsp garlic chopped 
  • Pinch Saffron
  • 1/2 c Tomatoes diced 
  • Salt and Pepper
  • 2 Tbsp Butter
  • 3 c cooked Angel Hair Pasta
  • chopped parsley for garnish

Instructions

  • In a sauté pan, add wine, broth, garlic, saffron, tomatoes, salt and pepper.
  • Bring to a boil.
  • Place the Mussels, meat side down, in the sauté pan.
  • Simmer until heated through.
  • Add butter and pasta and heat through.
  • Garnish with chopped parsley.

Notes

Serve with garlic bread and salad.

Steamed Mussels on the Half Shell with Beer and Shredded Cabbage

Kono Mussels

Kono Mussels
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Steamed Mussels on the Half Shell with Beer and Shredded Cabbage

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 12 oz Beer
  • 8 c Cabbage shredded
  • 1 Red Onion sliced
  • 2 Tbsp garlic chopped
  • 1/2 tsp Fennel Seed
  • Salt and Pepper

Instructions

  • Sauté the onions in a large saucepan until brown, add the garlic and fennel seed and toss lightly.
  • Add the beer and the cabbage, salt and pepper; cover and simmer until the cabbage is tender.
  • Add the mussels and steam until warmed through.

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