Photo: Chris Leschinsky
YieldsMakes 12 oystersPrep Time5 minsChill Time1 hrTotal Time1 hr 5 mins
AuthorKirk Sowell,
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.

How to Make It

Step 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.

Step 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.

Ingredients

 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

Directions

Step 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.

Step 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.

Morro Bay Pacific Gold Oysters with Melons and Cucumber Water
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