||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, pour soup, in batches, until smooth. Return to pan; add shucked mussels and reheat gently..