Smoked Mussels Tapenade
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
  • 2 heads garlic
  • 2 tablespoons extra virgin olive oil
  • 2 four-ounce tins AIP-friendly smoked mussels packed in olive oil (I use Cole's)
  • 10 pitted Kalamata olives
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley
  1. 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.
  2. When garlic is cool enough to handle, remove roasted cloves by squeezing each clove from the bottom. Place cloves in a mini food processor.
  3. 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.
Recipe by Autoimmune Wellness at