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Mussels with smoky bacon, lime, and cilantro from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

  • bacon
  • bread
  • cilantro
  • jalapeño chiles
  • limes
  • mussels
  • shallots
  • tomato ketchup
  • tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Notes about this recipe

  • chawkins on May 22, 2013

    Very good. The lime juice added a touch of piquancy to the dish. I only have 2 lbs of mussel but I kept everything else the same. Fresh homemade baguettes were served to sop up all that wonderful sauce.

  • L.Nightshade on January 18, 2012

    This dish was a big hit at Casa Nightshade. We are big mussel fans, and Mr. NS pronounced it one of the best mussel dishes he has ever had. I used large Penn Cove mussels (I usually prefer the smaller ones, but this was all that was available). My diversions from the recipe: I omitted the ketchup, did not substitute anything else, and certainly did not feel anything was lacking; I had locally-made double smoked bacon which rendered no fat whatsoever, so I added a bit of olive oil; and I had a very large, hot, jalapeno, so I only used about 2/3 of it. Delicious! Will definitely do this again.

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