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Before you jump to Mussel and Sweet Potato Chowder recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

Most of us have been conditioned to think that comfort foods are bad and are to be avoided. Often, if your comfort food is candy or some other junk food, this is true. Other times, however, comfort foods can be completely nourishing and it’s good for you to consume them. There are some foods that, when you consume them, may boost your mood. When you are feeling a little down and are needing an emotional pick-me-up, try some of these.

Green tea is truly excellent for your mood. You were simply waiting to read that in this article, weren’t you? Green tea has a lot of an amino acid known as L-theanine. Research has proved that this amino acid stimulates the production of brain waves. This helps better your mental focus while having a relaxing effect on the rest of your body. You already knew that green tea helps you be better. Now you are aware that it can help improve your mood too!

You can see, you don’t need to eat junk food or foods that are not good for you to feel better! Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to mussel and sweet potato chowder recipe. You can cook mussel and sweet potato chowder using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Mussel and Sweet Potato Chowder:

1. You need 2 1/2 lb of (1.25 kg) mussels.
2. You need 2 tbsp of (25 mL) butter.
3. Use 1 of chopped onion.
4. Take 2 clove of garlic, minced.
5. Provide 3 cup of (750 mL) grated peeled sweet_potato (about 1 large).
6. Prepare 1 cup of (250 mL) grated carrot.
7. Take 1 cup of (250 mL) milk.
8. Get 1/2 cup of (125 mL) whipping_cream.
9. You need 1/2 tsp of (2 mL) salt.
10. Prepare 1/4 tsp of (1 mL) hot_pepper sauce.

Instructions 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..

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