Morro Bay Pacific Gold Oysters with Melons and Cucumber Water

Morro Bay Pacific Gold Oysters with Melons and Cucumber Water Recipe
Photo: Chris Leschinsky
This easy recipe comes from Kirk Sowell, owner of two Morro Bay restaurants--Miss Lola's SouthSide Grill and Frankie & Lola's Front Street Cafe. He developed it especially to highlight the cucumber-melon flavors of Pacific Gold oysters. He uses Ha-Ogen and Ambrosia melons, and cilantro microgreens, but they're a little hard to find; honeydew, cantaloupe, and regular cilantro are fine too.

Yield:

Makes 12 oysters

Recipe from

Sunset

Recipe Time

Prep: 5 Minutes
Chill: 1 Hours

Nutritional Information

Calories 46
Caloriesfromfat 22 %
Protein 4.8 g
Fat 1.2 g
Satfat 0.3 g
Carbohydrate 4 g
Fiber 0.1 g
Sodium 54 mg
Cholesterol 25 mg

Ingredients

1/4 cup finely diced honeydew
1/4 cup finely diced cantaloupe
3-in. length medium English cucumber, peeled and chopped, plus 12 thick slices from cucumber
2 teaspoons lemon juice
1/4 teaspoon minced serrano chile
12 freshly shucked Pacific oysters on the half-shell, preferably ones with deep cups
Small cilantro leaves for garnish

Preparation

1. Chill the finely diced melons. Put cucumber, lemon juice, chile, and 2 tbsp. water in a blender and purée. Strain and chill for at least 1 hour and up to 1 day.

2. Tip out most but not all of the liquor from each oyster and nestle each into a cucumber round. Spoon some diced melon on top and some cucumber water. Top with cilantro.

Note:

Nutritional analysis is per oyster.

Kirk Sowell,

Lola's SouthSide Grill and Frankie & Lola's Front Street Cafe, Morro Bay, CA,

Sunset

October 2011
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