Easiest Way to Prepare Jamie Oliver Mussel and Sweet Potato Chowder

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mussel and sweet potato chowder. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mussel and Sweet Potato Chowder is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mussel and Sweet Potato Chowder is something that 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 particular recipe, we have to first prepare a few ingredients. You can have mussel and sweet potato chowder using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mussel and Sweet Potato Chowder:

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

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.

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.

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