In large skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes, stirring frequently. Add rice pilaf mix; cook 30 seconds, stirring occasionally.

Add water, contents of Spice Sack, saffron and hot pepper sauce; bring to a boil.

Cover; reduce heat to low. Simmer 20 minutes.

Stir in shrimp, peas and tomato. If desired, push mussels gently into rice pilaf mixture. Cover; continue to simmer 20 minutes or until shrimp are opaque, liquid is absorbed and mussels open.