Fry bacon in 4-quart Dutch oven until crisp.
Remove bacon with slotted spoon; crumble and reserve.
Remove all but 2 tablespoons bacon fat.
Cook and stir onion and garlic in bacon fat until onion is tender.
Stir in tomatoes (with liquid), parsley, Worcestershire sauce, thyme and pepper sauce.
Break up tomatoes with fork.
Place mussels on top.
Heat to boiling; reduce heat.
Cover and simmer until mussels open, about 5 minutes.
Place 6 mussels in each of 4 shallow bowls; spoon tomato mixture over mussels.
Sprinkle with reserved bacon.