mussels with smoky bacon, lime, and cilantro.

These mussels will change your life.

If you like mussels, that is. Or rather – if you don’t like mussels. Because if you don’t like mussels, this recipe absolutely will change your mind.

Seriously – if you don’t like mussels, crabs, seafood in general… I know you’re out there… You’re missing out on a world of flavor and opportunity for deliciousness.

Mussels in particular are one of my favorite seafood dishes to enjoy, whether at home or at a restaurant – preferably waterfront, THANKYOUFORASKING. There’s just something special about pouring over a big bowl of them with people you love…throwing the empty shells into another bowl…over wine…and more wine…

How does this not interest you?!

This was the first time I made mussels at home, and I was – suffice it to say – pleased with the result. But you should know that these aren’t your ordinary mussels. They’re quite different from anything I’ve ever tried, and though I love mussels prepared the traditional way – usually in a white wine sauce or a light red – these are just downright special. If you like bacon – which I’m *sure* you must, you couldn’t possibly dislike bacon and seafood, and if you did you probably left this post long ago – you will be utterly amazed at how it performs here, especially with the brightness from the lime and the freshness of the cilantro (and I can only imagine a few of you must hate cilantro)… The sauce ends up with a richness that’s not overkill, it doesn’t overpower the sweet little meat of the mussels, instead it – wait for it – allows the mussels to shine, to sing and dance and do all of that other great stuff mussels are meant to do. Right in your mouth.

Mussels with Smoky Bacon, Lime, and Cilantro

From Michael Romano of Union Square Cafe, via The Best American Recipes Cookbook

• 1/4 pound thick-sliced smoked bacon, cut into 1/2 pieces
• 2 large shallots, thinly sliced
• 1 large jalapeno, thinly sliced into rings, seeds removed
• Kosher salt and freshly ground pepper
• 14-ounce can plum tomatoes, drained and finely chopped {or 1/2 pound of fresh plum tomatoes, 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, 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. Serve with crusty bread for dipping.

Serves 3 – 4.