Mussel and Sweet Potato Chowder
Mussel and Sweet Potato Chowder

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mussel and sweet potato chowder. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mussel and Sweet Potato Chowder is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Mussel and Sweet Potato Chowder is something which I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Mussel and Sweet Potato Chowder:
  1. Get 2 1/2 lb (1.25 kg) mussels
  2. Prepare 2 tbsp (25 mL) butter
  3. Prepare 1 chopped onion
  4. Take 2 clove garlic, minced
  5. Get 3 cup (750 mL) grated peeled sweet_potato (about 1 large)
  6. Make ready 1 cup (250 mL) grated carrot
  7. Get 1 cup (250 mL) milk
  8. Get 1/2 cup (125 mL) whipping_cream
  9. Make ready 1/2 tsp (2 mL) salt
  10. Prepare 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.

So that’s going to wrap it up for this exceptional food mussel and sweet potato chowder recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!