Thai Curried Mussels and Spicy Green Beans

Some nights, I get him from the gym or work and I'm really just looking for an easy dinner option without being drab.  I do a lot of prep cooking over the weekend so we have a refrigerator full of options for packing lunches, snacks and simple dinners throughout the week, but I try to mix in at least a few freshly prepared evening meals to break up the monotony.

Last week, on one such night, I was having a craving for something packing a little bit of heat.  The result was a delicious bowl of fresh mussels steamed in a rich, creamy broth and a side of light and crisp green beans that packed enough punch to curb the urge for something spicy.


Thai Curried Mussels
serves 2

• 1 tablespoon mild curry powder
• 1 teaspoon ground cardamon 
• 1 12oz can coconut milk
• 1 tablespoon gochujang paste
• 1 teaspoon dry Thai chili paste 
• 1 tablespoon freshly grated ginger
• 2 inches of finely chopped lemongrass 
• 1 garlic clove, minced 
• 1 tablespoon tamari 
• salt and freshly ground black pepper to taste
• 1 lb fresh mussels, cleaned
• Fresh herbs to garnish 

1.  In a large sauce pan, gently toast the curry powder and cardamon over a low heat for 2 minutes to open up the aromatics

2. Slowly add the coconut milk, whisking continuously to incorporate the spices and avoid clumping

3. In a small bowl, whisk together the gochujang, dry Thai chili paste, ginger, lemon grass, garlic and tamari until it forms a well incorporated mixture

4. Add the mixture to the coconut milk and raise to medium heat

5. Season with salt and pepper to taste 

6. Allow the broth to simmer for 6-8 minutes

7. Add the mussels, cover and cook on medium heat for 8-10 minutes or until the mussels have steamed open

8. Portion the mussels and broth into 2 large bowls, garnish with freshly chopped Thai basil, dill or cilantro and serve immediately

Spicy Green Beans

serves 2

• 1 tablespoon coconut oil
• 1 teaspoon sesame seed oil 
• 1 teaspoon gochujang paste
• 1 teaspoon sambal
• 1 tablespoon tamari 
• 1 garlic clove, minced 
• 2 large handfuls of green beans, snipped 
• Toasted sesame seeds to garnish 

1. In a large skillet over medium heat, melt the coconut and sesame seed oils together and lightly coat the bottom of the pan

2. Add the gochujang, samba, tamari and garlic and gently whisk all ingredients together until well incorporated 

3. Add your green beans to the pan and toss until lightly coated

4. Simmer uncovered for 8-10 minutes or until the beans are heated through, but still firm

5. Sprinkle with toasted sesame seeds to serve 

Cucumber 'Noodles' with Spicy Thai Sunflower Seed Sauce

Happy first day of summer!  I figured a good way to kick off the new GastroPrimal movement would be with a fresh, seasonally inspired dish that is perfect on a warm, sunny afternoon.  

Over the past two years as I've made the transition to primal eating, one of the hardest things to leave behind has been good ramen-style noodles.  Having spent a summer in Japan in my late teens, I gained a strong appreciation for the dish, often eating in more than once a day.  While I will never compare a spiraled vegetable to the luscious, toothsome bite of hand-pulled noodles, they do make a great vehicle for flavorful sauces and broths, which can certainly curb a craving.  

While this sauce would also be great with zucchini or summer squash 'noodles,' I think the bright, freshness of the cucumber really contrasts well with the rich, nutty sauce, yielding a well balanced bite.  If you don't have a spiralizer, a julienne peeler can give you a similar result for a smaller investment while taking up less space in your kitchen.  

Cucumber 'Noodles' with Spicy Thai Sunflower Seed Sauce

Serves 2

• 1 large seedless English cucumber, unpeeled
• 2 tablespoons sunflower seed butter
• 2 tablespoons coconut aminos
• 1 teaspoon mirin 
• 1 teaspoon sesame oil
• 1 teaspoon gochujang hot pepper paste
• 1 teaspoon rice wine vinegar 
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon toasted sesame seeds
• 5 mint leaves
• 3 Thai basil leaves 

1. Spiralze or julienne your cucumber into approximately 6' long strips using a "spaghetti noodle" blade

2. Set your 'noodles' on a dry paper towel to drain any excess water

3. Combine sunflower seed butter, coconut aminos, mirin, sesame oil, gochujang paste, vinegar and ginger in a small sauce pan over low head

4. Gently stir the mixture until the sunflower seed butter melts and incorporates into the liquid ingredients.  Be careful not to over stir the sauce, which can cause the texture to thicken. 

5. Remove your sauce from the heat and transfer to a mixing bowl to allow the sauce to cool to room temperature. 

6. Gently toss the cucumber 'noodles' in the sauce until evenly coated.

7. Chiffonade herbs into thin ribbons and fold them into the cucumber.

8. Garnish with toasted sesame seeds and serve immediately.  

Welcome to GastroPrimal

So, after three years of blogging and much debate and deliberation, I've come to the conclusion that it's time for a new image.  With all of the changes I've seen in my life since I began writing The Tipsy Cupcake, I'm in a different place and I want my blog to reflect that.  For all of my loyal readers, no worries, the complete blogging archive has been brought over with me so all of your favorite recipes and stories are preserved and still easy to search through.

Moving forward, GastroPrimal will focus on fusing innovative culinary inspiration, scientific techniques and wholesome, natural ingredients to create new innovative dishes and bring them into your home.

Welcome to the GastroPrimal movement... because primal and paleo food can be sexy too!