Morton's the Steakhouse Recipe
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.