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

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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