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
How to Make It
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.
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.
Nutritional analysis is per oyster.
Lola's SouthSide Grill and Frankie & Lola's Front Street Cafe, Morro Bay, CA