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 Sauce.
Ingredients
- 1/2 cup butter, unsalted
- 1/2 cup pancetta, small dice
- 1/2 cup shallots, small dice
- 3 tablespoons garlic, minced
- 1 tablespoon tomato paste
- 2 cups mango, small dice
- 1 tablespoon kosher salt
- 1 cup white wine, unoaked chardonnay or sauvignon blanc
- 3 cups chicken stock, unsalted
- 1 cup Mango Habanero Wings Sauce
- 1 quart kale, rough chop
- 1 cup Roma tomatoes, small dice
- 2 tablespoons lemon juice
- 4 pounds mussels, cleaned, opened, cracked mussels discarded
- 1/2 cup cilantro, rough chop
- 1/2 cup parsley, rough chop
- 1/4 cup Thai red chiles, thin sliced
- 4 teaspoons lime zest
Nutrition Information
(per serving)
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 Sauce.
Key products
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 Frank's RedHot® Mango Habanero 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.
