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

Total Time:
2 hr 50 min
Prep:
10 min
Cook:
2 hr 40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • Special equipment: a 6- to 8-quart slow cooker

  • 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.

  • 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.

  • 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.

  • 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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    This recipe is featured in:

    The Kitchen