Rinse oyster shells well and boil in a large pot of water for 2 minutes. Rinse again to remove any sand or grit. Drain and let dry on a kitchen towel.
Strain enough oyster liquor through a sieve lined with a damp paper towel to yield 1/2 cup, then heat in a small saucepan over medium heat until hot. While liquor heats, sprinkle gelatin over cold water (1 Tbsp) in a medium bowl and let stand 1 minute to soften. Add hot oyster liquor and stir until dissolved. Stir in a pinch of black pepper. Set bowl in an ice bath and stir occasionally until the mixture thickens to a consistency of raw egg whites, 15 to 20 minutes.
While aspic chills, simmer shallot with wine in a small saucepan until softened and most of the liquid has evaporated, about 3 minutes. Cool to warm. Finely chop 6 oysters and 1/4 cup watercress and stir into shallot mixture with cream, lemon juice, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Spread salt in a 4 sided sheet pan and nestle oyster shells in salt. Spoon a rounded tsp cream mixture into each shell and top with an oyster. Grind a little black pepper over ovysters and cover with some watercress leaves. Spoon aspic over top of oysters to coat. Chill until set, about 2 hours.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (60%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 82.8mg||25 %|
|Sodium 3724.6mg||128 %|
|Potassium 242.9mg||6 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.8g|
|Protein 8.7g||12 %|
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Calories per serving: 150
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