Mussels with Smoky Bacon, Lime, and Cilantro

This recipe is one from my archives, first posted in the early days of my blog but at the time I didn't get a picture of it. I'd made it when I had people over for dinner and the idea of holding everyone's dinner up while I got a picture was something I couldn't (still can't) bring myself to do. At the time I posted a picture of my dog instead which in retrospect seems a little on the overly-whimsical side. What can I say -- I was a beginning food blogger.

This is a spectacular way to prepare mussels. They're smoky, a little spicy, rich, and delicious, but kept from being overwhelmingly heavy by the lime and cilantro. The addition of the bacon and the richness of the sauce makes this a more substantial dish than mussels usually are -- good if you plan on serving mussels as the main course. Be sure to have bread to soak up the sauce which is so good you'll want to eat every single drop.

Mussels are one of my favorite foods for a gathering. Besides the fact that mussels are relatively inexpensive (I pay about $2.50 a pound), there's something convivial and light-hearted about any meal that involves a big bowl in the middle of the table where everyone tosses their empty shells. Eating mussels is an activity that makes stiffness and formality impossible.  

They're also fast to cook and the biggest time-component of preparing mussels, the cleaning, can be done in advance. Actually the cleaning of mussels is no big deal these days. I buy farmed mussels from Tenants Harbor, Maine and the mussels are surprisingly clean. I usually rinse each one under running water to get rid of any sand on the shell, I remove any beards, and I check to make sure the shell isn't broken -- if it is, I toss it. I also toss any that are open and don't close when I tap on the shell. 

Once they're cleaned, I store the cleaned mussels in a colander covered with ice. Mussels need to breathe so don't store them in the refrigerator. I'm also careful at the store not to let anyone put them in a plastic bag and knot the top.

I usually figure a pound of mussels per person if mussels are to be the main course. A pound will end up  being slightly less than a pound by the time you've removed any mussels with broken shells or mussels that are already open.

This recipe from Michael Romano of Union Square Cafe was published in Food and Wine. I found it via The Best American Recipes 2003-2004.  I say it every time I mention the Best American Recipe series and I'm saying it again: This is an exceptionally well curated collection of recipes. I've yet to cook something from it that I'm not happy with. I'm truly sorry that it seems to be being published no longer.

Mussels with Smoky Bacon, Lime, and Cilantro

1/4 pound thick-sliced, lean smoked bacon, cut into 1/2 pieces

2 large shallots, thinly sliced

1 large jalapeno, thinly sliced into rings, seeds removed

Salt and freshly ground pepper

14 oz can of 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

1. 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.

2. 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.

3. 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.

Serves 3 to 4

Comments

[Adele]

Mmm. It's been ages since I last ate mussels... this sounds delicious.

[pigtown*design]

Sounds perfect (if you get rid of the cilantro!)

[Andrea]

Your photography is always so beautiful. I'm really envious!

[Elizabeth]

ooh with lime and cilantro! how quintessentially fresh!

[Ellen]

I was one of the lucky people in attendance when this dish made its first appearance, and I can confirm that it is one of the most spectacular concoctions ever to grace a dinner table. (P.S. Julie, I haven't forgotten that I still have a huge stack of your kitchen renovation books that I need to get back to you! Kitchen remodeling is on hold for a while; this summer I had to do a bunch of exterior remodeling, including replacing all the windows, to the tune of many $$$.)

[claudia (cook eat FRET)]

the photo is absolutely incredible. magazine worthy. and i also love mussels and i love the sounds of this recipe... and i have yet to ever make mussels so the buying hints were priceless. this could happen soon although cary won't "go there" - i might make them just for me...

[aria]

this is the way to my heart. droooool nam nam nam..... hic :)

[Meg]

this looks amazing... and your pictures are so beautiful. i'm jealous!

maybe we can have a food blogger photo training :)

[michelle]

cute dog! wow, I haven't had mussels in so long and these are just making me drool and wish I could pick some up for tonight's dinner. beautiful pictures, my dear, as always! (and don't you dare take out the cilantro!)

[Julie]

Adele, it is sooo delicious!

Pigtown, when I serve it to guests I usually serve the cilantro on the side and let people add their own, just in case there are any cilantro-haters in the group.

Andrea, thanks so much! That's a nice compliment.

Elizabeth, I love the lime and cilantro. I think that's what really puts it over the top.

Ellen, it's so good to hear from you! And thanks!

Claudia, thanks about the picture! I'm very familiar with how the person you cook for can really influence what you eat. I say make them anyway and eat them all yourself.

Aria, heh!

Meg, I'm happy to pass on my (extremely!) limited photo knowledge -- just say the word.

Michelle, I would never take out the cilantro. I am most definitely NOT a cilantro hater.

[SarahKate]

These look delicious! I love cilantro. And there is nothing in the world that can't be improved with the addition of bacon!

[michelle @ TNS]

this makes me wish i liked mussels.

also, there's nothing wrong with posting pictures of your dog, although i may be biased here because i just did it a few posts back.

[Julie]

SarahKate, I agree. Love cilantro and bacon is always a good addition.

Michelle, that dog picture was far better than many of my early food pictures. But still...

[kitchen design]

i am not sure if i will like this or not.

kitchen design help

[Lycoas]

Hi There, I found your website on Lycoas, does it support Firefox?

[Lycoas]

Hi There, I found your website on Lycoas, does it support Firefox?

[order tramadol online]

I love mussels, that was my favorite really, before I don't eat mussels, but when I tried to taste that, now I'm always say to my mother to cook that for me.. :)

[dining tables]

It has been like ages since the last time I ate some mussels. I miss the taste! I haven't seen much of it in the market.

[Buy biltricide]

That sounds like a great salad. I haven't been baking quiche, but I did spend a week trying to iron the bugs out of a recipe for Tarte Tatin. Maybe it's time for a salad week. :)