Gluten Free Beer Steamed Mussels

This recipe for steamed mussels is gluten free, dairy free, nut free, and pescatarian. A delicious meal where you will be blown away by the flavor. Make it today!

In our household, we eat a primarily pescetarian diet. Josh has not eaten meat in many years, but continues to eat fish. We are the fun people that everyone dreads having over for dinner. I can’t have gluten and he doesn’t eat meat. “What can we give them?” people think, “Salad”. It has inspired me for the past several years to prove that our diet can in fact be versatile and delicious!

Richmond is known as the River City because the James River is in the middle of it. We have amazing seafood in Richmond which is absolutely awesome for us. Fish, clams, mussels, oysters, it is all delicious. I used to feel really intimidated by working with fish (as I never really ate it as a kid) that recipes that called for steamed (insert any kind of fish here) pretty much meant that I just kept looking. I found this recipe in the Half Baked Harvest cookbook however, I have made it gluten free. It is quick, easy, and absolutely delicious.

What do you need for this recipe for steamed mussels?

• 1 Bag Mussels
• 1 Pint Greens Gluten Free Amber Beer
• 1 Can Chickpeas (14 oz can)
• 1 Small Container Grape Tomatoes
• ½ Sweet Onion
• 2 Garlic Gloves (Minced)
• 2-4 tablespoon Harissa
• 1 teaspoon Smoked Paprika
• ½ Cup Light Coconut Milk
• Fresh Basil to top it (I used Thai Basil)
• 2 tablespoon Butter

How do you make this recipe for steamed mussels?

1. 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).
2. Cook for 5 minutes or so or until they begin to caramelize. Add your garlic and allow it to simmer for 30 seconds.
3. Stir in the harissa, smoked paprika, and slowly pour in the beer and the coconut milk.
4. Increase the heat to high and bring the mixture to a boil.
5. 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.
6. Remove from the heat and garnish with the basil. I like to serve these with either parmesan fries or garlic bread. Enjoy!

Why should you make this?

It is a quick and delicious meal. It really has such nice flavor. It is a recipe that we continue to go back to and we never tire of. Plus, dairy free, gluten free, nut free, and pescetarian is pretty great.

Looking for something similar?

Linguine and Clams click here
Cajun Catfish click here
Chilean Sea Bass click here
Soft Shell Crab Sandwich click here