Drunken Mussels are a simple and delicious way to enjoy fresh seafood at home. This easy recipe is garlic + onion free, making it the perfect low FODMAP dinner!
Each time I sit down to write about a low FODMAP seafood recipe, I’ve found myself saying that the dish is my favorite post-beach meal, and that’s not because I don’t have a lot to say, it’s because seafood and the beach naturally go hand in hand, and well, I have a lot of “favorites” when it comes to seafood, but I think Drunken Mussels are my all time favorite.
Drunken Mussels are on just about every seaside restaurant menu, so why not make them yourself to bring the beach home? They are so bright and delicious + honestly any excuse to eat a whole loaf of bread for dinner is a good enough reason for me to want to enjoy drunken mussels on the regular as a low FODMAP appetizer or the main course!
Low FODMAP Tip: In order to make this Drunken Mussels recipe low FODMAP friendly, garlic infused olive oil was used in place of fresh garlic in the broth. You can make this easy substitution in just about any recipe calling for garlic + onion!
Why You Should Make This Drunken Mussels Recipe
- It’s easy + fast. In under 15 minutes you can prepare yourself a delicious low FODMAP appetizer!
- It is garlic + onion free. Garlic infused olive oil is used in place of fresh garlic to keep these drunken mussels tasting delicious and low FODMAP approved!
- It’s delicious! Need I say more?
What to pair with drunken mussels?
Looking for other delicious low FODMAP recipes to pair with drunken mussels? Try:
- Adding to your favorite gluten free pasta.
- Pair with a delicious Grilled Panzanella Salad
- Enjoy with a refreshing Pineapple Ranch Water for a true taste of summer or a Limoncello Spritz for something a little more classic.
- Instead of sourdough, try making this low FODMAP Naan bread to dip in the white wine turmeric broth.
Turmeric is anti-inflammatory and has antioxidant properties, making it a wonderful spice to add to your favorite savory recipes while you are eating a low FODMAP diet.
Drunken Mussels Tips, Tricks + FAQs
What should I do if some of the mussels are open before I cook them?
Whether you are using fresh or frozen mussels in this recipe, you will need to ensure you discard any mussels that are open prior to cooking. These mussels have died and are no longer safe to eat.
What should I do if some of the drunken mussels are closed after I cook them?
You must discard any mussels that have not opened during the cooking process, as these mussels were dead from the start and are unsafe to eat.
How long do you soak mussels before cooking?
Before preparing this drunken mussels recipe, you must soak + rinse your mussels if you are using fresh mussels. Soak for 15 minutes in fresh water; this allows the mussels to open slightly and release any remaining sea water + sand prior to cooking.
How long do you steam fresh mussels?
In a large Dutch Oven or pot with a lid, bring broth to a boil. Add in fresh mussels, immediately cover and steam for about 3-5 minutes.
What if I am using frozen mussels?
This recipe is a fresh or frozen mussels recipe, anything goes. If you are using frozen mussels, you will need to steam them about 5-7 minutes in order for them to fully cook.
As someone who successfully healed SIBO through the use of the low FODMAP diet, finding ways to keep the garlic + onion flavors in my foods while removing the discomfort these alliums cause due to their high frucatan content was essential. My favorite ways to add garlic + onion flavors into low FODMAP meals is to simply add a bit of infused olive oil.
Drunken Mussels with White Wine + Turmeric
- 3 tbsp garlic infused olive oil
- 2 pounds mussels cleaned*
- 1 cup dry white wine
- 1/2 cup non-dairy milk
- 2 tablespoons unsalted butter
- 1/2 bunch fresh parsley chopped
- 1 tsp turmeric
- Pinch sea salt
- Sourdough bread to serve
- 1/2 tsp black pepper
- In a dutch oven or large pot with lid over medium-high heat, add garlic infused olive oil.
- Add mussels to the pan while quickly adding the remaining ingredients.
- Stir the pot so the mussels are evenly coated, then place the lid on top.
- Cook about 3-5 minutes or until mussels have opened. Discard any unopened mussels.
- Serve with additional fresh parsley + sourdough bread.
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