African Food Mussel and Sweet Potato Chowder

African Food: Mussel and Sweet Potato Chowder

Mussel and Sweet Potato Chowder Ingredients

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

Cooking Step by Step

Step 1	Scrub mussels; discard any that do not close..
Step 2	In large shallow Dutch oven, bring 1/4 cup (50 mL) water to boil..
Step 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..
Step 4	In same pan, melt butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened..
Step 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..
Step 6	Meanwhile, reserving liquid, remove mussels from shells, discarding shells; set mussels aside..
Step 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..