Shuck the oysters, tip out the liquid and then set aside.
Finely dice the shallot.
Pick the parsley leaves and then chop roughly.
Place the parsley and the shallot in a bowl, add the sausage meat and mix. Roll the mixture in to small balls of a 2cm diameter. Skewer them in pairs on to metal or wooden skewers.
Place the wine and the cream in a siphon. Close the siphon, attach the gas and then set aside in the fridge.
Just before serving, heat a frying pan to hot and add a dash of oil. Sear the brochettes for 3 minutes on each side, using a fish slice to gently flatten them to the pan.
Siphon the wine and cream mixture into individual glass ramekins.
Arrange three oysters on each plate, add a ramekin of the wine emulsion and a brochette.
«Siphon the emulsion into the glass ramekins at the very last minute - this will ensure that they have not sunk when it comes to serving.»