Ingredients:

4 oz. smoked bacon, diced
12 oz. peeled tomatoes, seeded and chopped
3 sliced shallots
1 jalapeno, cut into rings with seeds
salt and black pepper to taste
1/4 cup BBQ Sauce
½ cup white wine
1 tsp. lime juice
3 Tbs. butter
1/4 bunch cilantro, coarsely chopped
32 mussels (Prince Edward Island)

Directions:

1. Smoke bacon and tomatoes in smoker for 30 minutes.
   
2. Cook double-smoked bacon over low heat for 5 minutes in a stainless steel pan.
   
3. Once crisp, add the sliced shallots and jalapeno rings.
   
4. While sautéing, season with salt and pepper.
   
5. Once the shallots and jalapenos soften, add the smoked tomatoes and cook over medium heat for three minutes or until most of the moisture is gone.
   
6. Add the white wine, lime juice and barbeque sauce and continue cooking for three more minutes.
   
7. Add the cilantro and mussels and cover for two minutes or until all of the mussels have opened. (Discard any unopened mussels.)
   
8. Finally, add the butter and cover for an additional 30 seconds.
   
9. Divide the mussels and broth into four bowls and garnish each bowl with some fresh cilantro leaves and a wedge of crusty bread. Serve immediately.

Ken Callaghan
c/o Blue Smoke and Jazz Standard
116 East 27th Street
New York, NY
212-447-7733

Tangie Murray
Pink Glove Events
tangie@pinkglove.com