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Receta Island Blue Mussel And Sweet Potato Chowder With Bread Sticks, Spicy Butter, And A Stuffed Onion

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  1. Combine all the ingredients together and store in an air tight container in a cold dark place.
  2. Use 1/2 tsp. of the mix when a recipe calls for a bay leaf.
  3. The Chowder:Steam the mussels open using a steamer insert or possibly by placing them in a pot with a tight fitting lid and the water. Place the pot over a high heat allowing the water to boil and cook open the mussels. When they are steamed open remove them to another container and allow them to cold. Reserve the remaining liquid, straining it to remove any stray shell pcs.
  4. When the mussels are cold shuck them and reserve the meat.
  5. Briefly saute/fry the onions and garlic in the butter. Add in the remaining ingredients and bring them to a simmer. Continue simmering them till the vegetables soften, about 30 min. Stir the mix frequently and cover it with a tight fitting lid.
  6. Add in two c. of the reserved mussel broth and puree the mix thoroughly in a blender till very smooth. Strain it through a fine mesh strainer.
  7. Chill the soup and reheat it when needed or possibly serve immediately. Reheat it with any mussels which are not needed for the stuffed onion.
  8. The Spicy Butter:Place all the ingredients in a small sauce pan and heat over a medium heat stirring constantly to combine.
  9. Take the mix off the heat and allow it to cold to room temperature then pour it into a squeeze bottle.
  10. The Bread Sticks:Place the flour, sugar, salt, 1/2 c. of water and the spice in the bowl of a food processor outfitted with a plastic blade for dough making. Process the dough till it becomes a cohesive mass.
  11. Let the dough rest for several min.
  12. Healthy pinch off 1 oz pcs of the dough and roll it out into six inch sticks with your hands. Make some sticks with a loop on one end.
  13. Whisk together the egg and 1/4 c. of water and brush each stick with the mix. Sprinkle the coarse sea salt on each stick.
  14. Bake till golden in a 400 degree oven.
  15. The Stuffed Onions:Peel the onions and trim off the root end very close to the roots. Cut the other end off leaving a larger cross section exposed. Hollow out the inside of the onion and reserve the scooped onion for another use.
  16. Rub the hollow onions with the extra virgin olive oil and seasonings.
  17. Bake the onions for twenty min in a 400 degree oven till they brown slightly.
  18. Let them cold as you mix the mussels and celery leaves together. Season the mix and stuff it into the hollowed onions.
  19. Reheat the onions briefly in a microwave oven or possibly in a hot oven till warm just before serving the soup.
  20. The Plate!:If necessary reheat the soup. Pour six oz of it into a large warm soup or possibly pasta plate. Squeeze some of the spicy butter around the outside of the soup.
  21. Place a celery leaf in the center of the soup and perch a mussel stuffed onion on top of it.
  22. Fashion a tripod out of the bread sticks and arrange over the soup bowl. Serve with a flourish.


Nutrition Facts

Amount Per Serving %DV
Serving Size 583g
Recipe makes 4 servings
Calories 786  
Calories from Fat 399 51%
Total Fat 45.45g 57%
Saturated Fat 25.21g 101%
Trans Fat 0.0g  
Cholesterol 164mg 55%
Sodium 1227mg 51%
Potassium 1126mg 32%
Total Carbs 85.38g 23%
Dietary Fiber 10.8g 36%
Sugars 24.47g 16%
Protein 16.08g 26%
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