Steps to Prepare Perfect Mussel and Sweet Potato Chowder

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, mussel and sweet potato chowder. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

The mussels were delicate the potatoes tender and sweet and the broccoli rabe added a tinge of sharpness to the stew. Mussel and Potato Stew. this link is to an external site that may or may not meet accessibility guidelines. Mussel chowder is a traditional favourite on Prince Edward Island. Here's an award-winning Chef recipe for an indulgent PEI potato mussel chowder.

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

The ingredients needed to make Mussel and Sweet Potato Chowder:

1. Take (1.25 kg) mussels
2. Make ready (25 mL) butter
3. Get chopped onion
4. Take garlic, minced
5. Take (750 mL) grated peeled sweet_potato (about 1 large)
6. Make ready (250 mL) grated carrot
7. Get (250 mL) milk
8. Get (125 mL) whipping_cream
9. Make ready (2 mL) salt
10. Make ready (1 mL) hot_pepper sauce

Stay warm with our comforting Classic Sweet Corn & Mussel Chowder. Add the sweet corn and potatoes to the saucepan, along with the stock. Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover.

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.

Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. 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. This mussel chowder makes a great lunch for friends, and is always popular with the family for weekends.

So that is going to wrap this up for this exceptional food mussel and sweet potato chowder recipe. Thanks so much for reading. I’m confident that you can 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!