Smoked Mussels Tapenade

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.


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.

5.0 from 2 reviews
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.


About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.


  • Amanda says

    I love mussels anyway, but WOW just made this tapenade and it’s incredible. This will be a regular on my food rotation menu!

  • Julie says

    Can anybody tell me what crackers are “AIP-friendly”? Specific brands would be helpful, thanks!

Leave a Comment

Rate this recipe: