Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 423
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 25
- Cholesterol
- 78
- Sodium
- 1198
- Total: 2 hr 50 min
- Active: 15 min
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.