Heat olive oil in a large pot over medium heat. Add bacon and cook until just cooked through. Do not crisp. Add shallots and garlic and sauté very quickly, about 20 seconds. Add tomatoes and sauté lightly, about 1 minute.
Add white wine, butter, Cholula Chili Garlic, cilantro, and mussels. Season with salt and pepper. Cover and steam until mussels open, about 3–7 minutes. Distribute mussels with the broth into large bowls and serve bread and lemon wedges.