This is so easy, but so tasty. You can try different levels of heat for your picante sauce, or just use a mild one and let people add Tabasco or another hot sauce, according to their tastes. I also suggest serving topped with croutons to give a little texture boost.
I spent seven years living in Maryland, where I could always get fresh crabs. Now that I'm in New England, it's a little tougher, but this is such a delicious dish that it makes the hunt worth it. In a pinch, you can use canned crabmeat, but fresh is definitely much better.
"Seasoned-up" basically means you're using a spicy rub or marinade (it's a Caribbean thang). This recipe would probably work with other meats as well -- I'm guessing chicken or lamb maybe (assuming you used a different broth). NOTE: Prep time doesn't include marinating.
Sometimes the simplest recipes are the best. This is my favorite way to have mussels, with the exception of Fra Diavolo, and it's a lot easier and can be used as an appetizer or the main event, Be sure to have plenty of bread on hand to soak up the delicious juices, too, unless, of course, you're going the obvious route and serving over pasta. Both linguine and fettucini work great here.
(NOTE: Prep time does not include trimming the beards.)