- 4 slices bacon
- 2 shallots
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 1 cup white wine
- 1 teaspoon chili flakes
- 3 pounds mussels
- 4 tablespoons unsalted butter
- 1 lemon
- 1/2 cup arugula
- Heat a large straight-sided saute pan over medium heat. Add the bacon and saute until the fat is rendered, about 5 minutes.
- Add the shallots and garlic and saute until softened, another 3 minutes.
- Stir in the olive oil, crushed tomatoes, salt, and white wine and chili flakes. Bring to a simmer, add the mussels, and cover.
- Steam until mussels open, about 4 minutes. Remove from the heat.
- Discard any unopened mussels. Stir in the butter, lemon juice, and arugula.