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.

Kirk Sowell
This Story Originally Appeared On sunset.com

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Credit: Chris Leschinsky

Recipe Summary test

prep:
5 mins
chill:
1 hr
total:
1 hr 5 mins
Yield:
Makes 12 oysters
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

Nutritional analysis is per oyster.

Source

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

Nutrition Facts

46 calories; calories from fat 22%; protein 4.8g; fat 1.2g; saturated fat 0.3g; carbohydrates 4g; fiber 0.1g; sodium 54mg; cholesterol 25mg.
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