Oysters in Wine Jelly

Rinse oysters and open shells. With the vaulted side down, wrap oyster in a tea towel, pierce with an oyster knife behind the hinge and open with a rotation. Then cut the upper muscle attachment of the shell, remove the top shell, then cut the lower muscle attachment of the shell. Pour oysters water through a fine strainer. Completely rinse oysters and keep cool. Rinse the shells and pat dry.

For the jelly filling, combine oyster water with 150 ml (approximately 5 ounces) fish stock and then mix with red wine. Peel the shallot, chop finely and add to the wine. Add bay leaf and reduce the mixture while simmering uncovered to about 250 ml (approximately 1 cup). Soften gelatin in cold water. Pour the fish stock-wine broth through a fine sieve, add sugar to taste, salt and balsamic vinegar and dissolve gelatin in it.

Place cleaned oyster shells on a bed of coarse salt, so that the shells have a firm grip. In each shell, pour some jelly mixture and allow to solidify for 2-3 hours in the refrigerator.