Method

• 1.
  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.
• 2.
  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.
• 3.
  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.
• 4.
  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.