17 February 2010


When it comes to fresh seafood you can’t get any fresher than Oysters, love them or hate them! This dish might be the one that converts the haters and will most certainly add a new sensation to the taste buds of the lovers.

Preparation Time: 15 Minutes
Cooking Time: 10-15 Minutes
Serves: 4
 
What You Need:
24 Rock Oysters Freshly Shucked
300ml Sparkling White Wine
3 gelatine leaves
2kg Rock Salt
1 cup of water (250ml)
1 Cup Watercress
    
 What Now:

1. Remove the oysters from their shells and place them in a bowl with their juices. Cover and keep cold.
2. Clean and dry the shells
3. Pour the sparkling wine into a saucepan and place over a low heat to warm. Put the gelatine leaves in a bowl and cover with cold water. When softened, squeeze dry with your hand and add to the sparkling wine. Heat whilst stirring until the gelatine dissolves. Then remove from the heat.
4. Slightly moisten the rock salt with the water and spread this out on a large tray. Place the oyster shells so they are sitting level. Pour enough sparkling wine mix into each shell to half fill. Chill till set in the fridge
5. Chill remaining jelly in a small container until set. Once set, break up the jelly using a fork

To Serve:
Place 3-4 leaves of watercress at the back of each shell. Place an Oyster on the jelly and then spoon a small amount of the broken-up jelly at the back of the oyster shell. Serve as is.