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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
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