Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mussel and sweet potato chowder. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mussel and Sweet Potato Chowder is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Mussel and Sweet Potato Chowder is something that I’ve loved my whole life.
Discard any that do not open. Transfer mussels and liquid to bowl. Add sweet potato, carrot, milk, cream, salt and hot pepper sauce; bring to boil.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook mussel and sweet potato chowder using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mussel and Sweet Potato Chowder:
- Make ready 2 1/2 lb (1.25 kg) mussels
- Make ready 2 tbsp (25 mL) butter
- Make ready 1 chopped onion
- Take 2 clove garlic, minced
- Prepare 3 cup (750 mL) grated peeled sweet_potato (about 1 large)
- Make ready 1 cup (250 mL) grated carrot
- Take 1 cup (250 mL) milk
- Prepare 1/2 cup (125 mL) whipping_cream
- Take 1/2 tsp (2 mL) salt
- Take 1/4 tsp (1 mL) hot_pepper sauce
Thin the soup with the shellfish juices to the desired consistency and strength of flavour. To serve, add the sweet potato chunks and the shelled mussels and cockles to the soup, then reheat. A chef's recipe for potato mussel chowder recipe. It's easy to make, but not diet friendly.
Steps to make Mussel and Sweet Potato Chowder:
- Scrub mussels; discard any that do not close.
- In large shallow Dutch oven, bring 1/4 cup (50 mL) water to boil.
- 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.
- In same pan, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened.
- 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.
- Meanwhile, reserving liquid, remove mussels from shells, discarding shells; set mussels aside.
- 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.
Yet no one will care because it's so good. Mussel chowder is synonymous with Prince Edward Island on the East Coast of Canada. Many people think of the East coast as one homogenous region it couldn't be more wrong. This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.
So that’s going to wrap this up with this exceptional food mussel and sweet potato chowder recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
