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.
- Portion size 6 servings
Ingredients
Method
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, pur?soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently.
Nutritional facts <b>Per serving:</b> about
- Sodium 435 mg
- Protein 10 g
- Calories 240.0
- Total fat 13 g
- Cholesterol 54 mg
- Saturated fat 7 g
- Total carbohydrate 22 g
%RDI
- Iron 19.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 150.0
- Vitamin C 25.0
