Oysters on the Half Shell with Muscat Jelly

Ingredients

• ¼ cup (60 mL) water
• 2 cups (500 mL) Muscat grapes
• 4 gelatin sheets
• 2 lb. (1 kg) coarse salt (for presentation)
• 48 oysters, shucked and left in bottom half shell
• 1 bunch green onions, minced
• ½ cup (125 mL) Sauvignon Blanc wine

preparation

1. In a pot, cook grapes in water over medium heat for approximately 15 minutes.
2. Meanwhile, soak gelatin sheets in a small bowl of cold water until soft. Remove grapes from heat. Using a wooden spoon, stir in gelatin until dissolved.
3. Strain using a fine china cap (conical fine mesh sieve) and pour into a square pan (liquid should not be more than ½ in./1 cm deep). Refrigerate for at least 2 hours. Dice jelly into tiny pieces approximately ⅛ in. x ⅛ in. (3 mm x 3 mm).
4. Presentation On a platter, arrange coarse salt into 8 mounds and set 6 oysters on top of each mound. To each oyster on the half shell, add a little diced jelly, a bit of chopped green onion and a few drops of Sauvignon Blanc. Serve.