BLT Mussels - Bacon, Leeks, and Tomato

Cut bacon into 1/2-inch pieces. Heat a large pot over medium heat with the olive oil. Add bacon to olive oil. Cook bacon for about 10 minutes to render fat.

When bacon is uniformly browned, remove from pot and transfer to a paper towel to drain. Drain off all but two tablespoons of fat in the pan.

While bacon is cooking, clean leeks. Cut leeks in half lengthwise and thinly slice white parts plus one inch of the green on the leeks. Add leeks to the remaining fat in the pan. Saute leeks for about 5 minutes until softened.

Meanwhile, thinly slice the two garlic cloves and dice tomato small. After five minutes add garlic to the leeks and continue cooking for another two minutes.

Add tomatoes and white wine to the pan and raise heat to medium high. Reduce wine by about one fourth. Add mussels and black pepper to the pot and stir gently to combine. Cover with a lid and bring to a simmer. Cook for about 5 minutes until mussels open.

Taste broth and add salt to taste. Spoon mussels and broth into individual serving bowls and top with chopped parsley. Serve immediately with bread.