Mussels With Smoky Bacon, Lime, and Cilantro

• 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

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.

lean bacon, shallots, jalapeno, salt, tomatoes, white wine, ketchup, mussels, lime juice, fresh cilantro, unsalted butter

Taken from www.food.com/recipe/mussels-with-smoky-bacon-lime-and-cilantro-458635 (may not work)