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.
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.
Search All of Sunset's Recipes
The Latest
Yes, You Should Serve Shrimp Louie at Your Holiday Party. Plus, Other Coastal Classics.
