Carla Hall's San Francisco-Inspired Mussel Chowder | Worst Cooks in America

You don't have to head out west to get a taste of San Francisco with Carla's Mussel Chowder. Don't miss new episodes of #WorstCooks​​, Sundays at 9|8c and subscribe to #discoveryplus​​ to stream the entire series and so much more: https://discoverypl.us/3lx5Qqg​​. Get the recipe ▶http://foodtv.com/3psSm1S Subscribe to Food Network ▶ http://foodtv.com/YouTube Two 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! San Francisco-Inspired Mussel Chowder RECIPE COURTESY OF CARLA HALL Level: Easy Total: 35 min Active: 30 min Yield: 2 servings Ingredients 4 bacon slices, chopped 1/2 cup chopped scallions (white and light green parts), plus more for garnish 3 cloves garlic, minced plus 1 whole clove 1/2 teaspoon kosher salt, plus more for seasoning 2 thyme sprigs 1 lemon, zest peeled into strips with a vegetable peeler 2 cups fish stock 2 medium Yukon Gold potatoes, peeled and diced Pinch of ground white pepper 1 pound mussels, scrubbed and debearded 1 cup heavy cream Olive oil 1 baguette, sliced 1 clove garlic, whole Directions Cook the bacon in a large deep skillet with 1 tablespoon olive oil over medium heat until crispy, stirring occasionally, about 6 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the skillet. Cook the scallions in the reserved bacon drippings over medium heat, stirring frequently, until softened. Place the minced garlic on your board and sprinkle with a generous pinch of kosher salt, then use the side of a chef's knife to scrape into a paste. Add the garlic, thyme and lemon peel strips and cook until fragrant, 2 minutes. Add the fish stock and potatoes, 1/2 teaspoon salt and a pinch of white pepper; bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 5 minutes. Increase the heat to medium-high, add the mussels, cover and cook until the mussels have opened, 2 to 3 minutes. Remove from the heat and discard any mussels that have not opened. Return the pan to the heat and simmer until the liquid is slightly reduced, about 2 minutes. Stir in the heavy cream and lemon juice. Top the mussels with the cooked bacon and extra sliced scallions. Preheat a grill pan over medium-high heat. Brush the baguette slices with a little olive oil, then add to the grill pan and cook until golden brown, 2 minutes per side. Remove from the pan and rub with the whole garlic clove. Served the mussels with the grilled bread. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ OOD 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 #CarlaHall #MusselChowder #WorstCooksInAmerica #FoodNetwork Carla Hall's San Francisco-Inspired Mussel Chowder | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=F1Lgbg2EbH8&feature=youtu.be