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