Morro Bay Pacific Gold Oysters with Melons and Cucumber Water

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
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Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 22%
  • Protein: 4.8g
  • Fat: 1.2g
  • Saturated fat: 0.3g
  • Carbohydrate: 4g
  • Fiber: 0.1g
  • Sodium: 54mg
  • Cholesterol: 25mg


  • 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


  1. 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. 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.

Nutritional analysis is per oyster.

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