607. MUSSELS with SMOKY BACON, LIME, and CILANTRO

1/4 pound thick-sliced, lean smoked bacon, cut into 1/2 pieces
2 large shallots, thinly sliced
1 large jalapeno, thinly sliced into rings, seeds removed
Salt and freshly ground pepper
14 oz can of plum tomatoes, drained and finely chopped
1/2 cup dry white wine
2 tablespoons ketchup
3 1/2 pounds of mussels, scrubbed and debearded
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter

Cook the bacon in a large enameled cast-iron dutch oven 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 cilantro, lime juice, and butter. Ladle the sauce over the mussels and serve.


courtesy of: Michael Romano, Union Square Cafe, The Best American Recipes 2003-2004 / Kitchenography