Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Steamed Mussels



STEAMED MUSSELS
Morton's the Steakhouse Recipe

Serves 2

1 1/2 pounds mussels
1 tablespoon extra virgin olive oil
2 teaspoons minced shallots
2 teaspoons minced garlic
1/4 cup dry white wine
1/4 cup bottled clam juice
1/4 cup seeded and diced plum tomatoes
crusty French bread

To clean the mussels, scrub them under cool running water. If any have fibers protruding from the shells, pull them out.

In a large, deep saute pan, heat the oil over medium high heat and when hot, saute the shallots and garlic for about 2 minutes or until lightly browned. Do not let the garlic burn.

Add the mussels, white wine, clam uice, and tomatoes. Cover and cook over medium heat for about 4 minutes, shaking the pan continuously to toss the mussels as they steam.  Pour the mussels and any pan juices into a large serving bowl.  Discard any mussels that do not open. Serve with bread.


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