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

  • prep time10 min
  • total time 10 min
  • serves 4

Wheat beer and mustard create a creamy sauce for PEI mussels and baby potatoes.

1 Rating
Directions for: Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce

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

Directions

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.

Tips and Substitutions

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

Source and Credits

Recipe Courtesy of Geoffrey Zakarian

See more: Potatoes, Seafood, Shellfish, Slow Cook


https://www.foodnetwork.ca/recipe/slow-cooker-mussels-with-a-creamy-wheat-beer-and-german-mustard-sauce/20845/

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