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Mussels With Smoky Bacon, Lime, and Cilantro



Cook the bacon in a large, heavy pan over medium heat until crisp, about 8 minutes.
Pour off all but two tablespoons of the fat.
Add the shallots and jalapeno, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 4 minutes.
Add the tomatoes and cook for 3 minutes.
Add the wine and ketchup and simmer until reduced by half, about 4 minutes.
Increase the heat to high and add the mussels.
Cover and cook, shaking the pan a few times until the mussels open, about 5 minutes.
With a slotted spoon, transfer the mussels to four large shallow bowls.
Off heat, stir in the lime juice, cilantro, and butter.
Ladle the sauce over the mussels.