ISLAND BLUE MUSSEL AND SWEET POTATO CHOWDER by Chef Michael Smith served at: PEI FALL FLAVOURS Feast & Frolic
YIELD NOTES Makes 80 ounces> 2.5 quarts
Ingredients:
-
5 pounds island blue mussels
-
1 cup water
-
4 tablespoons butter
-
1 large onion or 2 medium> 12 ounces total with skin on> chopped (about 2 cups)
-
6 cloves garlic, chopped
-
2 medium carrots, grated
-
2 medium sweet potatoes, grated
-
1 tablespoon curry powder
-
2 bay leaf
-
2 cups milk
-
1 cup heavy cream
-
1 teaspoon salt
-
1 teaspoon Tabasco
Directions:
PLACE the mussels and water in a pot with a tight fitting lid. Place the pot over high heat and steam the mussels for 10 to 12 minutes until the shells open. Discard any mussels that don’t open. Remove the meat from the shells, and set the meat aside. Reserve some shells to use in the presentation. Strain and reserve the remaining liquid.
IN a large pot, sauté the onion and garlic in the butter over high heat until the onion is golden brown, about 10 minutes. Stir frequently, turning the heat down slowly every few minutes to prevent burning. Add the carrot, sweet potato, milk, cream, bay leaf, curry, salt, Tabasco, and the mussel broth. Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. Stir frequently to prevent scorching on the bottom of the pot.
PUREE the soup thoroughly in a high speed blender (preferably a VitaMix) and strain through a fine mesh ‘chinois’ strainer.
RETURN the soup to the pot and heat it, stirring frequently, until it is almost at serving temperature.
Add the reserved mussel meat, and heat stirring, for a few minutes until heated through. Serve