Scrub each oyster under cold water with a brush.*
Place the oysters on a hot grill for 5-10 minutes or until you see steam or bubbles coming from the oysters. (This step can also be done in a 500-degree oven.)
Remove oysters from the grill and allow to cool in the refrigerator for at least one hour.
Pour the miso soup through a strainer.
Sprinkle the gelatin over ¼ cup of the cold miso soup and allow to set for 5-10 minutes.
Bring the remaining miso soup to a slow simmer and add the gelatin mixture, stirring to dissolve. Pour into a shallow bowl and chill in the refrigerator until set (about 30 minutes).
Whip the crème fraÎche until it's thick like whipped cream, then add the wasabi to taste, stirring to combine.
Open the chilled oysters with an oyster shucker or a blunt table knife by prying them at the hinge. Discard the top shell.
Roughly chop the miso gel with the tines of a fork to forms "crystals" (or chop into small pieces) and divide among the oysters. Top with a small amount of the wasabi crème fraîche and serve immediately.
* For safety reasons, discard any raw oysters that are open.
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