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Frank's® RedHot®



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Servings: 12


  • 3/4 cup Olive oil
  • 3/4 cup Sliced garlic
  • 3/4 cup Diced onion
  • 3/4 cup Diced green bell pepper
  • 3/4 cup Diced red bell pepper
  • 6 lbs. Cleaned mussels
  • 28 oz. Canned diced tomatoes with puree
  • 4 cups Shellfish broth
  • 3/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/4 cup Pesto
  • 6 tbsp. Chopped parsley
  • 6 tbsp. Chopped basil
  • 3 lb. Cooked linguini or fettucini
  • as needed Grated Parmesan


  • 3.   Sprinkle each serving with 1/2 tbsp. each parsley and basil.
  • 4.   Portion each serving of mussels over 4 oz. cooked heated pasta. Serve with grated cheese and crusty bread, if desired.
  • 1.   For each serving, simmer 1 tbsp. oil with 1 tbsp. each garlic, onion and bell peppers for 3 minutes.
  • 2.   Add 1/2 lb. mussels, 1/4 cup tomatoes, 1/3 cup shellfish broth, 1 tbsp. Hot Sauce and 1 tsp. pesto. Simmer, covered, until mussels open. Discard any unopened mussels.