Open the oysters carefully trying not to break them. Place them in a bowl.

Strain the water from the shell through a sieve.

Wash oysters in the water.

Blend the cucumber with the skin, and all other ingredients except the lime juice.

Combine in a processor and marinate for 15 minutes.

Strain through a fine sieve.

Add the lime juice and mix well.

Season to taste.

Put in the freezer to freeze, stirring every 5 minutes to maintain a bright green slush.

Saute the vegetables starting with the garlic in oil over low temperature.

Once all the vegetables are lightly cooked add the manzanilla wine and white wine and reduce to almost dry.

Then add the vinegar and boil for 15 minutes to remove the intensity of vinegar until you are left with a nice marinade.

Then add the ham stock and reduce by half.

Once the marinade is ready, pass it through a fine sieve.

Reserve the vegetables to one side and the marinade broth on another.

Take one part of broth/escabeche (about 150 grams) and add it to all the vegetables in a processor and puree until you achieve a fine smooth creamy texture.

Save the rest of the broth to warm the oysters with.

If necessary add some more broth and xanthan to the creamy mixture.

Together in a saucepan add the water, potatoes, diced ham, garlic and onion and cook for 1 hour at low heat, semi covered so as to not evaporate too much.

Combine all the ingredients except the shallots and place on the heat.

Once hot, add the shallots and let them cook on low heat for 5 minutes.

Remove from the heat.

Cover with baking paper and put inside the refrigerator for 12 hours.

Combine sea water, mineral water, lemon juice, gluco silver powder and xanthan.

Mix well in a processor until completely combined.

Take the mixture into a syringe and remove the air 3 times.

Using the syringe drop little drops “pearls” from a height of about 5 cm into the alginate bath.

Leave in the bath for 1 minute and refresh in cold water, where they will remain for now.

Combine the water with algin and stand at least 2 hours

Heat a pot with the spicy syrup.

Hydrate the gelatin in cold water.

Remove the syrup from the heat and add the dissolved gelatin.

Add the liquid from apples to the mixture and place in a whipping siphon; cream gun.

Close the siphon and introduce two loads of gas.

Keep the food inside the refrigerator.

Make a syrup by heating the water and sugar in a saucepan. Infuse fresh chilies, breaking one of them.

Once infused drain and add the Txakoli.

Reserve.

Once the oysters are open and clean.

Warm escabeche to 70 degrees. Remove from heat.

Add oysters for 45 seconds.

Plate on the shell.

Top with escabeche (aprox 70 degrees)

Add cucumber sake, pickled shallot, apple foam