Smoked Mussels Tapenade (AIP/Paleo) is a spread chock-full of nutrients AND flavor! Try it on gluten free crackers, or on zucchini slices.
I know, I know. I’m challenging you with this recipe! I can hear some of you through the screen: Ew. Mussels. NEXT!
But wait! Mussels are a fantastic addition to your diet. They are so incredibly nutrient rich that Dr. Sarah Ballantyne suggests that they’re in the running with organ meats! For those of us who have trouble incorporating organ meats into our diets, mussels can be a step in the right direction.
Mussels can be steamed and eaten from the shell, but in this recipe, I’m using smoked mussels. I find mussels to be even more delicious when they are smoked. I use an AIP-friendly brand of smoked mussels (Cole’s) that packs them in salt and olive oil. I’ll eat them straight out of the tin! For the less adventurous among you, I made this tapenade.
Tapenade is traditionally a spread made of olives, and sometimes capers. What if we added some roasted garlic to the mix? Then some smoked mussels? And a splash of lemon? Maybe it would be a more palatable way to consume these nutrient powerhouses.
Serving Suggestions
I recommend serving this tapenade with slices of raw zucchini, or AIP crackers. (My Cassava Lavosh Crackers would be perfect.) Try it! Be adventurous! You might like it.
If you are reeeaaaallllly brave, you could serve these at a gathering as an appetizer. Maybe you can convert a friend or two. Just be sure to tell people that there are shellfish in the tapenade, in case someone is allergic…
As always, I am wishing you great love, and deep healing!
💗,
Wendi
Smoked Mussels Tapenade (AIP/Paleo)
1.5
cups15
minutes45
minutesSmoked Mussels Tapenade (AIP/Paleo) is a spread chock-full of nutrients AND flavor! Try it on gluten free crackers, or on zucchini slices.
Ingredients
2 heads garlic
2 TBSP extra virgin olive oil
2 tins (4 ozs. each) of AIP-friendly smoked mussels
10 pitted Kalamata olives
1 TBSP capers
1 TBSP lemon juice
1 TBSP finely chopped parsley
Directions
- Pre-heat oven to 400 degrees F. Cut the tops off the garlic heads, and remove the papery outer layer. Place garlic heads on a sheet of foil. Drizzle them with olive oil, and rub oil all over the outsides. Wrap them in the foil, and bake for 45 minutes. Let cool.
- When garlic is cool enough to handle, remove roasted cloves by squeezing each clove from the bottom. Place cloves in a mini food processor.
- Add the rest of the tapenade ingredients, except parsley. Process, scraping down the bowl as needed, until you get a chunky spread. (Don’t let it get too smooth.) Remove to a bowl. Stir in parsley. Serve at room temperature with your favorite AIP-friendly crackers, or zucchini slices.
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