Morro Bay Pacific Gold Oysters with Melons and Cucumber Water
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.
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Chill: 1 Hour
- 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. 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.
Nutritional analysis is per oyster.
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