1
Heat olive oil in a large pot over medium heat. Add bacon and cook until just cooked through. Do not crisp.
2
Add shallots and garlic and sauté very quickly, about 20 seconds.
3
Add tomatoes and sauté lightly, about 1 minute.
4
Add white wine, butter, Cholula Chili Garlic cilantro and mussels.
5
Season with salt and pepper. Cover and steam until mussels open, about 3 – 7 minutes.
6
Distribute mussels with the broth into large bowls and serve bread and lemon wedges.