In a large dutch, on medium heat, oven melt your butter and toss in your onion. If you feel that the butter is not enough, add a bit of olive oil (you can also use coconut oil if you wish).
Cook for 5 minutes or so or until they begin to caramelize. Add your garlic and allow it to simmer for 30 seconds.
Stir in the harissa, smoked paprika, and slowly pour in the beer and the coconut milk.
Increase the heat to high and bring the mixture to a boil.
Add the mussels to the dutch oven, along with the tomatoes and chickpeas. Place the lid on the dutch oven, shaking the pot occasionally for 5 minutes. Check to see that all of the mussels have opened. Discard any that have not opened after 10 minutes.
Remove from the heat and garnish with the basil. I like to serve these with either parmesan fries or garlic bread. Enjoy!