Brown bacon in a soup pot on medium heat for 5 minutes. Add onion and cook until translucent, about 10 min.
Add the mussels, cover the pot and wait 7 minutes for them to open. Take them out, remove them from their glass shells, put the mussel meat aside. Discard unopened mussels.
Add wine, potatoes, tomatoes and 750 ml tap water. Bring to a boil, then reduce heat and simmer gently for 5 minutes. Add the thyme, parsley, black crackers and pepper and simmer gently for 5 minutes. Add the mussels and cook gently for 3 minutes. Add the butter and season. Serve hot on the table.
Our tip: Use bacon with a fine smoky touch!
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