Paleo Recipes – Cavegirl Cuisine

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Drunken Mussels in Gluten-Free Beer

Drunken Mussels in Gluten-Free Beer

Drunken Mussels in Gluten-Free Beer is a very versatile recipe. The sausage that I used was a garlic/basil pork sausage from Whole Foods…please use whatever sausage you prefer! You can also substitute broth for the beer if you are following the Whole30 diet or are opposed to using beer.

Some other Cavegirl Cuisine recipes that you may enjoy:
Cioppino
Sea Bass with Pancetta and Garlic-Sage Pesto
Spicy Thai Lobster Soup


 

Ingredients

  • • First boiling:
  • • 3/4 pound cased sausage of choice (I chose a Garlic-Basil sausage link from Whole Foods)
  • • 1/2 small onion, roughly chopped
  • • 1 gluten free beer
  • • 2 cups water
  • • Skillet:
  • • 1 tablespoon avocado oil (or preferred cooking oil)
  • • 1 red onion, diced
  • • 8 ounces sliced baby bellas (or preferred mushrooms)
  • • 2 tablespoons organic butter or ghee
  • • Final Ingredients:
  • • 1 gluten free beer
  • • 2-4 cloves of garlic, minced
  • • 28-ounce can of fire-roasted tomatoes, including juice
  • • 1/2 cup chopped flat-leaf parsley
  • • 3 pounds mussels, cleaned and debearded

Directions

  1. In a pot, add 1 gluten free beer, 2 cups of water, onion, and cased sausage. Bring to a boil. Cover. Let simmer for 30 minutes. Remove sausage from pot and let cool. Cut into 1-inch sections.
  2. In a cast-iron skillet or heavy skillet, place oil, onion, and mushrooms. Cook until onions are translucent. Push veggies to the side of the pan. Add cut sausage to the other side of the pan and cook for approximately 5 minutes to brown.
  3. Add the other beer, garlic, fire-roasted tomatoes (including juice), and parsley. Bring to a boil. Add mussels. Cover. Let simmer covered for 5-10 minutes.
  4. If a mussel doesn't open, throw it away.
  5. Scoop into bowls and garnish with additional chopped parsley.
  6. Enjoy!

Ingredients

  • First boiling:
  • 3/4 pound cased sausage of choice (I chose a Garlic-Basil sausage link from Whole Foods)
  • 1/2 small onion, roughly chopped
  • 1 gluten free beer
  • 2 cups water
  • Skillet:
  • 1 tablespoon avocado oil (or preferred cooking oil)
  • 1 red onion, diced
  • 8 ounces sliced baby bellas (or preferred mushrooms)
  • 2 tablespoons organic butter or ghee
  • Final Ingredients:
  • 1 gluten free beer
  • 2-4 cloves of garlic, minced
  • 28-ounce can of fire-roasted tomatoes, including juice
  • 1/2 cup chopped flat-leaf parsley
  • 3 pounds mussels, cleaned and debearded

Directions

  1. In a pot, add 1 gluten free beer, 2 cups of water, onion, and cased sausage. Bring to a boil. Cover. Let simmer for 30 minutes. Remove sausage from pot and let cool. Cut into 1-inch sections.
  2. In a cast-iron skillet or heavy skillet, place oil, onion, and mushrooms. Cook until onions are translucent. Push veggies to the side of the pan. Add cut sausage to the other side of the pan and cook for approximately 5 minutes to brown.
  3. Add the other beer, garlic, fire-roasted tomatoes (including juice), and parsley. Bring to a boil. Add mussels. Cover. Let simmer covered for 5-10 minutes.
  4. If a mussel doesn't open, throw it away.
  5. Scoop into bowls and garnish with additional chopped parsley.
  6. Enjoy!
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