PREP TIME
10 min
YIELDS
4 servings
Wheat beer and mustard create a creamy sauce for PEI mussels and baby potatoes.
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Ingredients
1 ½
cups baby potatoes, cut into quarters
Kosher salt and freshly cracked black pepper
1
bottle wheat beer
1
cup thinly sliced shallots
2
Tbsp butter
2
Tbsp whole-grain German mustard
4
cloves garlic, thinly sliced
1 ½
lb(s) PEI mussels, soaked in cold salted water and cleaned
½
cup sour cream
½
cup thinly sliced scallions
For dipping: toasted garlic bread or crispy potatoes
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Directions
Notes
Special equipment: a 6- to 8-quart slow cooker
Step 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.
Step 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.
Step 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.
Step 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.