Oysters in Sea-Water Jelly



  • 1 sheet or 1 teaspoon gelatine
  • 6 oysters
  • small bunch of watercress, fresh dill or chervil


Soften the gelatine in 2 tablespoons of cold water. Open the oysters carefully, and strain the liquid into a jug.

Loosen the oysters from their shells, and put in a bowl. Scrub the oyster shells to use as containers. Heat the gelatine gently until it dissolves, and stir it into the oyster liquid. Make it up to about 125 mls (4 oz., adding a little sea salt if necessary to keep the ‘sea-water’ flavour.

Arrange the shells on a bed of salt or crumpled foil to keep them stable, and spoon a little liquid into each. Refrigerate to set it, and then place an oyster on each with a small sprig of watercress or herbs, and cover with more liquid. Chill until set and ready to serve.

An alternative presentation is to set the oyster jelly in small moulds or ramekins, 3 oysters to each, and then turn out onto serving plates. Accompany with a spoonful of creme fraiche mixed with finely chopped shallots and chives and a wedge of lemon or lime.