Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce

  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 50m
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  • 1 1/2 cups baby potatoes, cut into quarters
  • Kosher salt and freshly cracked black pepper
  • 1 bottle wheat beer
  • 1 cup thinly sliced shallots
  • 2 tablespoons butter
  • 2 tablespoons whole-grain German mustard
  • 4 cloves garlic, thinly sliced
  • 1 1/2 pounds PEI mussels, soaked in cold salted water and cleaned
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced scallions
  • For dipping: toasted garlic bread or crispy potatoes


Step 1

Put the potatoes in a saucepan and add cold salted water to cover. Cover the pan with a lid, bring to a simmer and cook until just tender, 10 to 15 minutes. Drain.

Step 2

Add the potatoes, beer, shallots, butter, mustard and garlic to a 6- to 8-quart slow cooker, cover and cook on high until the liquids are at a simmer, about 2 hours.

Step 3

Season with salt and pepper, then add the mussels. Cover and continue to cook on high until the mussels open, 15 to 20 minutes. Discard any unopened mussels.

Step 4

Stir in the sour cream at the end and finish with the scallions on top. Serve with toasted garlic bread or crispy potatoes for dipping.

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