Mussel and Sweet Potato Chowder
Michael showcases Canadian ingredients at Maple, the chic downtown Halifax restaurant where he is chef-proprietor. Here he adds plump P.E.I. mussels to his father's best-loved soup — sweet potato.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 240 |
| pro | 10 g |
| total fat | 13 g |
| sat. fat | 7 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 54 mg |
| sodium | 435 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 19% |
| vit A | 150% |
| vit C | 25% |
| folate | 15% |
-
2-1/2 lb (1.25 kg) mussels
2 tbsp (25 mL) butter
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) grated peeled sweet potato (about 1 large)
1 cup (250 mL) grated carrot
1 cup (250 mL) milk
1/2 cup (125 mL) whipping cream
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper sauce
Preparation:
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, purée soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently.
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