Mussel and Sweet Potato Chowder

Name: Mussel and Sweet Potato Chowder
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lb (1.25 kg) mussels; 2 tbsp (25 mL) butter; 1 chopped onion; 2 clove garlic, minced; 3 cup (750 mL) grated peeled sweet_potato (about 1 large); 1 cup (250 mL) grated carrot; 1 cup (250 mL) milk; 1/2 cup (125 mL) whipping_cream; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) hot_pepper sauce

avonman999 @cook_3096758

Les Cedres, Qc

Mussel and Sweet Potato Chowder

avonman999 @cook_3096758

Saved

Ingredients

6 servings

2 1/2 lb(1.25 kg) mussels
2 tbsp(25 mL) butter
1chopped onion
2 clovegarlic, minced
3 cup(750 mL) grated peeled sweet_potato (about 1 large)
1 cup(250 mL) grated carrot
1 cup(250 mL) milk
1/2 cup(125 mL) whipping_cream
1/2 tsp(2 mL) salt
1/4 tsp(1 mL) hot_pepper sauce

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Steps

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.