Steamed Mussels with Spicy Mango White Wine BrothSteamed Mussels with Spicy Mango White Wine Broth

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 24 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.