With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




OctoberFest Mussels

Longhorn Steakhouse Copycat Recipe

Serves 4-6

8 ounces (1 cup) Samuel Adams Boston Ale
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons finely sliced celery
1 1/2 pounds fresh mussels, well rinsed
2 tablespoons unsalted butter
kosher salt and freshly ground black pepper, optional

In a medium sized saucepan, combine the ale with 1/2 cup of water, the garlic, shallots, and celery. Add the mussels, bring to a simmer over medium high heat, cover the pan and cook for 5 to 10 minutes or until the mussels open. Adjust the heat up or down to maintain the simmer.

Using a slotted spoon, lift the mussels from the broth and set aside in a serving bowl.

Add the butter to the broth in the pan and whisk in the butter, a tablespoon at a time, until incorporated. Season to taste with salt and pepper, as needed. Pour the hot broth over the mussels and serve right away.

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