Mussell & Sweet Potato Chowder

By á-2421

Ingredients

• 2 ½ lbs. mussels
• 1 Tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups peeled, grated sweet potato (about 1 large)
• 1 cup grated carrot
• 1 cup milk
• ½ cup whipping cream
• ½ tsp salt
• ¼ tsp hot pepper sauce

Preparation

Step 1

Scrub mussels; discard any that do not close. Bring ¼ cup 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 reserved liquid to soup. In blender, puree soup in batches, return to pan; add mussels and reheat gently. (6 servings)