A hearty seafood dish of steamed mussels, kale, and mango in a white wine broth enhanced with the sweet heat of Frank's RedHot® Mango Habanero Wings Sauce.
A hearty seafood dish of steamed mussels, kale, and mango in a white wine broth enhanced with the sweet heat of Frank's RedHot® Mango Habanero Wings Sauce.
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Instructions
Service
- In a large pan, over medium high heat, melt butter and fry pancetta in it until crispy. Remove pancetta and set aside.
- Place shallots in pan and cook until translucent. Add garlic and cook until fragrant.
- Add tomato paste and cook down until slightly caramelized. Add mango and salt and cook for another 2 minutes.
- Deglaze pan with white wine, scraping up as much fond as possible. Add Mango Habanero Wing Sauce, chicken stock and kale. Cook until kale has wilted and is tender.
- Once kale has wilted, bring mixture to a boil and add the tomatoes and mussels. Cover with a lid and cook for 3-4 minutes. Remove lid, stir, replace lid and cook for another 3 minutes or until mussel shells open. If any do not, discard.
- Divide mussels and broth evenly into 4 bowls.
- Per each serving, garnish with 1/8 cup of parsley, 1/8 cup of cilantro, 1 tablespoon of chiles and 1 teaspoon of lime zest. Serve immediately.
