1/4 pound thick-sliced bacon, cut into 1/2‐inch pieces (see comments)
2 large shallots, thinly sliced
1 large jalapeño pepper, thinly sliced into rings, seeds removed
Salt and freshly ground black pepper
1/2 pound plum tomatoes, coarsely chopped, or, one 14 ounce can of whole peeled tomatoes.
1/2 cup dry white wine
2 Tablespoons ketchup
3 1/2 pounds medium mussels, scrubbed and debearded
2 Tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
2 Tablespoons unsalted butter
Crusty bread, for serving

Dutch Oven

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 ketchup and simmer until reduced by half, about 4 minutes.
Increase the heat 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.
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.
** Cooks Notes **
Look for a thick cut, smoked bacon with a good bit of lean. It will make a difference. This recipe was developed using smoked bacon from Niman Ranch, a top quality producer of natural, hormone free pork products.
If fresh tomatoes are out of season, substitute one 14 ounce can whole peeled tomatoes, drained.
For the freshest mussels, dont debeard until immediately before you plan to cook them.