In a large (8 to 10-quart) pot, render the bacon over medium low heat until it is crispy, about ten minutes. Remove the bacon to a paper towel-lined plate and discard the bacon fat or save it for another use.

Place the pot back over medium low heat, then add the butter and garlic and sauté until the garlic has softened and become aromatic but not brown, about three minutes.

Add the diced tomato and salt, and sauté for another five minutes.

Add the lemon juice and wine and raise the heat to medium, bringing the mixture up to a strong simmer. Let it reduce by about 1/3.

Add the mussels to the pot, stirring to coat with the steaming liquid. Turn the heat up to high, cover the pot, and leave it covered for three minutes.

Open the lid of the pot. Use a pair of tongs to transfer mussels to a large serving bowl as they open.

Once you've removed all the mussels from the pot, reduce the cooking liquid by half. Turn off the heat.

Return the mussels to the pot, crumble in the bacon and sprinkle in the chopped chives, then stir everything up to coat the mussels evenly. Pour the mussels and broth back into the serving bowl and serve hot, with fries or crusty bread alongside.