Mussel and Sweet Potato Chowder
Mussel and Sweet Potato Chowder

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mussel and sweet potato chowder. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mussel and Sweet Potato Chowder is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mussel and Sweet Potato Chowder is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mussel and sweet potato chowder using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mussel and Sweet Potato Chowder:
  1. Take 2 1/2 lb (1.25 kg) mussels
  2. Get 2 tbsp (25 mL) butter
  3. Make ready 1 chopped onion
  4. Make ready 2 clove garlic, minced
  5. Get 3 cup (750 mL) grated peeled sweet_potato (about 1 large)
  6. Get 1 cup (250 mL) grated carrot
  7. Prepare 1 cup (250 mL) milk
  8. Get 1/2 cup (125 mL) whipping_cream
  9. Make ready 1/2 tsp (2 mL) salt
  10. Get 1/4 tsp (1 mL) hot_pepper sauce
Instructions to make Mussel and Sweet Potato Chowder:
  1. Scrub mussels; discard any that do not close.
  2. In large shallow Dutch oven, bring 1/4 cup (50 mL) water to boil.
  3. Add mussels; reduce heat, cover and simmer for 15 minutes or until mussels open. Discard any that do not open. Transfer mussels and liquid to bowl.
  4. In same pan, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened.
  5. Add sweet potato, carrot, milk, cream, salt and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
  6. Meanwhile, reserving liquid, remove mussels from shells, discarding shells; set mussels aside.
  7. Add 2 cups (500 mL) reserved liquid to soup. In blender, pour soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently.

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