Alton shows the recruits how to prep mussels and remove their beards before cooking them in a miso-filled broth.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2HPMgrnTwo premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mussels-O-MisoRECIPE COURTESY OF ALTON BROWNLevel: EasyTotal: 45 minActive: 45 minYield: 2 servingsINGREDIENTS 2 pounds mussels1/2 cup chicken broth1/4 cup brown miso paste1 tablespoon fish sauce1 tablespoon dark brown sugar1 tablespoon vegetable oil6 shishito peppers, seeded and sliced2 tablespoons fresh ginger, minced2 large garlic cloves, mincedTwo 330-milliliter bottles lager beer (1 bottle for the recipe, the rest to drink with it)1 tablespoon harissa paste3 limes, 2 juiced and 1 quartered, for serving1/2 cup fresh cilantro leaves, choppedCrusty bread for servingDIRECTIONSRinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. Discard the beards and any open mussels that do not close within 30 seconds after a hard tap.Set aside the mussels while you prepare the broth.Add the chicken broth, brown miso paste, fish sauce and dark brown sugar to a container with a lid. Stir with a fork, then close the lid and shake vigorously to combine.Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Add the shishitos and cook until fragrant and just beginning to brown, about 1 minute. Add the ginger and garlic and cook for another minute. Stir in the chicken broth mixture to combine. Pour in 1 bottle of beer and bring to a simmer. Add the mussels, cover and cook for 2 minutes, until most of the mussels have opened.Use a slotted spoon to remove the mussels and place in two serving bowls.Stir the harissa and juice from 2 limes into the broth. Pour the broth over the mussels and finish with the cilantro. Serve with the lime quarters and some crusty bread.Cook’s Note: If you have any broth left over, freeze it and use it in the next batch.Adapted from "EveryDayCook" by Alton Brown © Ballantine Books 2016. Provided courtesy of Alton Brown. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #MusselsOMisoAlton Brown Makes Miso Mussels | Worst Cooks in America | Food Networkhttps://youtu.be/zgpGJ8j5t4Q
