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Morro Bay Pacific Gold Oysters with Melons and Cucumber Water

Photo: Chris Leschinsky
Prep time 5 mins
Chill time 1 hr
Yield Makes 12 oysters
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Nutritional analysis is per oyster.