Mussels With Smoky Bacon, Lime, and Cilantro

Ingredients

• 200 g lean bacon
• 2 large shallots
• thinly sliced
• 1 large jalapeno
• thinly sliced into rings
• seeds removed
• salt & freshly ground black pepper
• 14 ounces plum tomatoes
• drained and finely chopped or 12 lb of fresh plum tomato
• finely chopped
• 12 cup dry white wine
• 2 tablespoons ketchup
• 3 12 lbs mussels
• scrubbed and debearded
• 2 tablespoons fresh lime juice
• 14 cup chopped fresh cilantro
• 2 tablespoons unsalted butter

Instructions

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