Recipe: Oyster bar
- 48 unshucked oysters
- 200ml sparkling wine
- 1 tbs caster sugar
- 4 gold-strength gelatine leaves
- Crushed ice and micro salad leaves, to serve
- To shuck the oysters, place an oyster on a firm surface, with the flatter side up and the hinged end closest to you.
- Wrap the hand you’re using to steady the oyster in a thick tea towel or glove (such as a gardening glove), then insert an oyster knife where the shell is hinged.
- Carefully work at the join with a sliding, twisting and levering action (you’ll need to use a bit of force), making sure you collect any spilled juice.
- When you feel the muscle release, lever off the top shell and discard it. Leaving oysters in the half shell, gently tip any of the oyster juice into a bowl.
- Chill oysters until needed. Strain the oyster juice through a fine sieve into a saucepan. Add the sparkling wine, sugar and 100ml water, then bring to a simmer over medium heat.
- Remove the pan from the heat. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Squeeze to remove the excess water, then add the gelatine leaves to the pan, stirring to dissolve.
- Season, then transfer to a 14cm x 24cm baking dish and refrigerate for 3-4 hours or until set. Fill some tiered cake stands or serving platters with crushed ice and balance the shucked oysters on top.
- Cut the jelly into very small cubes, then top each oyster with 1-2 teaspoons of jelly. Garnish with micro salad leaves, then serve.
Number of servings (yield): 48
Meal type: cocktail
Culinary tradition: USA (General)