1 - Shallot (finely diced)
150 - White Wine
300 - Dashi
300 - Double Cream
80 - Parsley
15 - Oysters

Sweat the shallots. Add the wine and reduce by half. Add the dashi and cream then bring to the boil. Add the parsley then simmer untill tender. Add the oysters and their juice. Rest for one minute then season. Blend until smooth then pass through a chinnois into a bowl resting in an ice bath