We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...
Recipe courtesy of Geoffrey Zakarian

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

Getting reviews...
  • Level: Easy
  • Total: 2 hr 50 min
  • Active: 15 min
  • Yield: 4 servings

Ingredients

Directions

Special equipment:
a 6- to 8-quart slow cooker
  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.
  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.
  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.
  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.