Steamed Mussels with Smoky Bacon

For Blue Smoke, his New York City barbecue restaurant, Michael Romano buys bacon and other natural pork products from Niman Ranch, in California's Bay Area. There is a significant difference in flavor between conventional and hormone-free meat. Niman Ranch pork, beef, and lamb products are available st some supermarkets and at

Slideshow: Amazing Seafood Recipes

  • Total Time:
  • Servings: 4

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

How to make this recipe

  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.

Contributed By Published November 2002

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