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

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Notes about this recipe

  • Cheri on March 06, 2018

    We couldn’t get enough of this sauce. Delicious! Simple preparation with very satisfying results. Nice alternative to traditional preparation. Recommended.

  • anniemac on September 08, 2013

    I used 2 pounds mussels and sort of adjusted other ingredients, although probably used more tomatoes. I thought the ketchup might be odd, but added it anyway, and it added a slight sweetness and richness. This is definitely a keeper!

  • 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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