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Mussels: Mussels with Smoky Bacon, Lime & Cilantro

Source of Recipe


From "Best American Recipes 2003 - 2004"






List of Ingredients



• 1/4 lb. thick-sliced lean smoked bacon, cut into 1/2-inch pieces
  
• 2 large shallots, thinly sliced
  
• 1 large jalapeno pepper, thinly sliced into rings, seeds removed
  
• Salt and freshly ground black pepper
  
• 1/2 lb. plum tomatoes, coarsely chopped
  
• 1/2 cup dry white wine
  
• 2 Tbsp catsup
  
• 3-1/2 lbs. medium mussels, scrubbed and debearded
  
• 2 Tbsp fresh lime juice
  
• 1/4 cup chopped fresh cilantro
  
• 2 Tbsp unsalted butter
  
• Crusty bread, for serving
  






Instructions



1. Cook the bacon in a large enameled cast-iron Dutch oven over medium heat until crisp, about 8 minutes. Pour off all but 2 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 catsup and simmer until reduced by half, about 4 minutes.
   
   
2. 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 serving bowls.
   
   
3. Remove the Dutch oven from the heat and stir in the lime juice, cilantro and butter. Ladle the sauce over the mussels and serve at once with the bread.
   
   Serves 4