Mussel and Sweet Potato Chowder
Mussel and Sweet Potato Chowder

Hey everyone, it’s John, welcome to my recipe page. 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. This time, I’m gonna make it a bit unique. This will be really delicious.

Add the sweet corn and potatoes to the saucepan, along with the stock. 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 and Sweet Potato Chowder is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Mussel and Sweet Potato Chowder is something that I have loved my entire life.

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

Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal. Mussel Chowder recipe: For any true lover of the delicate mussel, this dish is a must. Pre-cook the potatoes till they are half way to fork tender. When the Scallops are cooked and the White fish is tender, you are done; the Mussels should still be soft, tender and sweet.

Steps 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.

This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices, like sage and Vegetarian Sweet Potato Chowder. Partially Blend to Achieve More Texture. We're calling this soup a chowder, given the fact that potatoes are the key. Chef Michael flexes his culinary mussels after a visit to an innovative aqua-culture farm.

So that’s going to wrap this up for this special food mussel and sweet potato chowder recipe. Thank you very much for your time. I am 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, colleague and friends. Thanks again for reading. Go on get cooking!