First time making mussels!
Mussels with Bacon and Tomatoes
Adapted from Bon Appetit on Epicurious
6 slices Bacon, cut crosswise into 1/3-inch-wide strips
1 medium Onion, chopped
3 Garlic cloves, minced
1 14-oz. can Diced Tomatoes
2 C. Vegetable Broth
1/2 C. Roasted Red Bell Peppers from jar, drained and chopped
1/2 lb. Mussels, scrubbed
1/4 C. Parsley, chopped
Heat large pot over medium-high heat. Add bacon and onion; saute until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes, peppers, and broth; bring to boil, scraping up browned bits. Add mussels, cover, and boil until mussels open, stirring occasionally, 8 to 10 minutes (discard any that do not open).
Stir in parsley and serve.