Mucho Mussels


  • 2 pounds mussels, rinsed, scrubbed and de-bearded
  • 2 tablespoons olive oil
  • 1/4 cup bacon, chopped
  • 2 tablespoons shallots, finely minced
  • 1 tablespoon garlic, finely minced
  • 1/2 cup tomatoes, diced
  • 1/2 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1 teaspoon Cholula Chili Garlic Hot Sauce
  • 1 tablespoon cilantro, chopped
  • salt and pepper to taste
  • 2 thick slices of a crusty, country white bread, toasted
  • lemon wedges
2
  1. 1 Heat olive oil in a large pot over medium heat. Add bacon and cook until just cooked through. Do not crisp.
  2. 2 Add shallots and garlic and sauté very quickly, about 20 seconds.
  3. 3 Add tomatoes and sauté lightly, about 1 minute.
  4. 4 Add white wine, butter, Cholula Chili Garlic cilantro and mussels.
  5. 5 Season with salt and pepper. Cover and steam until mussels open, about 3 – 7 minutes.
  6. 6 Distribute mussels with the broth into large bowls and serve bread and lemon wedges.