Smashed Cucumbers with Crispy Garlic, Steamed Rice, and Mussels in Curry

These smashed cucumbers are crunchy, flavor-packed, and a bright counterpart to our savory mussels in curry. The cucumbers are smashed with the flat side of a chef’s knife to expose more surface area for flavor to cling to, and also creates a more interesting shape to eat. 

Ingredients: 

1 medium cucumber

Fine sea salt to season 

2 tablespoons neutral cooking oil 

3 cloves garlic, finely minced 

2 tablespoons scallions, thinly sliced

A pinch red pepper flakes 

2 teaspoons rice wine vinegar 

Steamed white rice to serve

1 can Ekone Mussels in Curry to serve 

Cut the cucumber into bite sized pieces. Gently smash them with the flat end of your knife. Season the cucumbers with a generous pinch of salt, and set aside to allow the salt to draw out any excess moisture in the cucumbers. 

In a small pan set over medium-low heat, add the olive oil and minced garlic. Cook, stirring occasionally, for a minute or two. Add the scallions and cook for another minute or two. As soon as the garlic has taken on the slightest golden color, take it off the heat immediately. It’s important to err on the side of caution as the garlic will continue to cook once you take it off the heat and can quickly burn. Stir in the red pepper flakes and a small pinch of salt. 

Drain the excess water from the cucumbers. In a mixing bowl, combine the cucumbers and rice wine vinegar. Toss well to combine, then add the toasted garlic, scallions, and their oil. Taste for seasoning and adjust with an additional pinch of salt if necessary. 

Serve over a bowl of steaming white rice with a can of mussels in curry, making sure to spoon all of the sauce from the tin over the rice.