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 on the Half Shell Cioppino-style

Kono Mussels

Kono Mussels
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Mussels on the Half Shell Cioppino-style

Course Appetizer, Main Dish
Servings 2 People

Ingredients

  • 16 pcs Coleson's Catch Kono Mussels on the Half Shell
  • 2 c Crushed Tomatoes canned 
  • 2 Tbsp olive oil
  • 1/2 c Onion diced
  • 1/2 c Marsala wine
  • 1/2 c Chicken Broth
  • 2 Tbsp garlic chopped
  • 2 Tbsp Italian seasoning
  • Salt and Pepper

Instructions

  • Sauté onions in the oil until clear.
  • Add the other ingredients except the mussels.
  • Simmer sauce until the thickness you like--I like it pretty thin but many like it more reduced.
  • It should cook at least half an hour to blend flavors; if it gets too thick add more broth.
  • You can make it the day before to enhance the flavors.
  • When ready to serve, add the mussels and heat through (as mussels are already cooked).

Notes

Serve with pasta or polenta.

Mussels with Vidalia Onions and Mustard Greens

Kono Mussels

Kono Mussels
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Mussels with Vidalia Onions and Mustard Greens

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

Ingredients

  • 12 pcs Coleson's Catch Kono Green Mussels on the Half Shell thawed
  • 1/2 c Vidalia Onions finely diced
  • 1 c Mustard Greens chopped
  • 2 Tbsp garlic chopped
  • 1/2 c dry white wine
  • 1/2 c Chicken Broth
  • 4 Tbsp Butter
  • Salt and Pepper to taste
  • Parsley chopped

Instructions

  • In a medium sauce pan, add all ingredients except the mussels, simmer for 2-3 minutes.
  • Add mussels, cover and simmer until warmed through, about 2 minutes.
  • Melt butter in a large sauté pan.
  • Add onion, salt and pepper; cook to your liking - I like them almost to the point of browning.
  • Stir in parsley.
  • Fill the shells with the butter mixture.
  • Place on a sheet pan and bake at 350° for 10-15 minutes.

Notes

I like them just warmed through as they are more tender that way.

Mussels with Kumquats

Kono Mussels

Kono Mussels
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Mussels with Kumquats

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

Ingredients

  • 12 pcs Coleson's Catch Kono Green Mussels on the Half Shell thawed
  • 2/3 c Kumquats seeded and sliced
  • 4 Tbsp Butter
  • pepper to taste

Instructions

  • Melt the butter in a large sauté pan.
  • Add the kumquats, season with pepper.
  • Sauté until it starts to brown.
  • Fill the shells with the butter mixture and place on a sheet pan.
  • Cook at 350° for 10-15 minutes, until warmed through.

Calamari Steaks Marinara

Calamari Steaks

Calamari Steaks
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Calamari Steaks Marinara

Cuisine Main Dish
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 People

Ingredients

  • 2 12oz. pkg Coleson's Catch Calamari Steaks
  • 2/3 C Flour
  • 1/4 C butter or oil
  • For marinara:
  • 2 c tomato puree
  • 1/2 c Onion diced
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/2 c chopped basil
  • 2 tsp Italian seasoning
  • 2 c Spinach Leaves

Instructions

  • Sauté the onion and the garlic in the olive oil.
  • Add the tomato puree, basil, and Italian seasoning.
  • Simmer for 20 minutes; add the spinach and simmer for 5 minutes.
  • Season the Calamari Steaks with salt and pepper, dust with flour, and saute in hot oil or butter.
  • Top with the marinara sauce.

Notes

Serve with pasta and a Parmesan garnish.

Calamari Steak Sandwich

Calamari Steaks

Calamari Steaks
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Calamari Steak Sandwich

Course Main Dish
Servings 4 People

Ingredients

  • 4 Coleson's Catch Calamari Steaks
  • Pesto Sauce

Instructions

  • Lightly salt and sear in hot oil for 10-20 seconds on each side.
  • Select a marinade such as one of our pesto we recipes and marinate one or more steaks.
  • Any acid based liquid can serve as a marinade.

Notes

When transporting put a marinated steak, slices of tomato, lettuce and a pickle perhaps in a plastic container. In a separate plastic bag bring your favorite bread or roll. A fried eggplant spread is outstanding with the Calamari.

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