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Oyster bar
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Prep Time:
280 minutes
Cook Time:
5 minutes
Total Time:
285 minutes
Easily impress guests with these elegant, make-ahead cocktail appetizers!
Ingredients:
  • 48 unshucked oysters (see note)
  • 200ml sparkling wine
  • 20.00 gm caster sugar
  • 4 gold-strength gelatine leaves (see note)
  • Crushed ice, to serve
  • Micro salad leaves (see note), to serve
Instructions:
  • Place the oyster flat side up on a firm surface, wrapping your hand in a towel for grip. Insert an oyster knife at the shell hinge and apply pressure, sliding and twisting until the top shell comes off. Keep oysters in the half shell and collect any juice in a bowl. Chill until ready to use.
  • Pour the oyster juice through a fine sieve into a saucepan followed by the sparkling wine, sugar, and 100ml water. Bring to a gentle simmer over medium heat and then remove from heat.
  • Soak the gelatine leaves in cold water for 5 minutes to soften. Squeeze out excess water, then stir the gelatine leaves into the mixture until dissolved. Season, transfer to a 14cm x 24cm baking dish, and refrigerate for 3-4 hours until set.
  • Place crushed ice on tiered cake stands or serving platters, then perch the shucked oysters on top. Cut the jelly into small cubes and delicately place 1-2 teaspoons on each oyster. Finish with micro salad leaves for an elegant presentation before serving.

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