• Fast

Ingredients

1. 1/4 pound thick-sliced lean smoked bacon, cut into 1/2-inch pieces
2. 2 large shallots, thinly sliced
3. 1 large jalapeño, thinly sliced crosswise with seeds
4. Salt and freshly ground pepper
5. 1/2 pound plum tomatoes, coarsely chopped
6. 1/2 cup dry white wine
7. 2 tablespoons ketchup
8. 3 1/2 pounds medium mussels, scrubbed and debearded
9. 2 tablespoons fresh lime juice
10. 2 tablespoons unsalted butter
11. 1/4 cup chopped cilantro
12. Crusty bread, for serving 

Directions

1. In a large enameled cast-iron casserole, cook the bacon over moderate heat until crisp, about 8 minutes. Pour off all but 2 tablespoons of the fat. Add the shallots and jalapeño, 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. 
2. With a slotted spoon, transfer the mussels to 4 large, shallow serving bowls. Remove the casserole from the heat and stir in the lime juice, butter and cilantro. Ladle the sauce over the mussels and serve at once with bread.