1 tablespoon olive oil
4 ounces bacon, cut into ¼? dice
6 small dried chiles, such as Thai bird chiles
3 cloves garlic, peeled and sliced thinly
2 pounds fresh mussels, washed and debearded, see note for debearding instructions
1/2 cup dry white wine
1/2 cup mint, coarsely chopped
Mussels often come with a “beard,” or protein fiber, attached. Tug it off to remove, then discard. Only cook mussels that have closed shells; discard any that are wide open. If a mussel is slightly open, give it a few taps or squeeze, and it should close on its own. Discard any that do not close.