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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 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 them to be even more delicious when they are smoked. I use an AIP-friendly brand (Cole’s) that packs them in salt and olive oil. I’ll eat them straight out of the tin, but for the less adventurous among you, I made this tapenade.
Tapenade is traditionally a spread made with olives, and sometimes capers. What if we added some roasted garlic to the mix? And then some smoked mussels? And a splash of lemon? Maybe it would be a more palatable way to consume these nutrient powerhouses.
I recommend serving this tapenade with slices of raw zucchini, or AIP crackers. Try it! Be adventurous! You might like it.
- 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.