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What happens to oysters in the hands of one of the World's 50 Best chefs? They get dressed up, of course. On this ocassion, oysters are treated to a brioche crust with a soy emulsion and tapioca pearls.
This is all the creation of Brazilian superstar chef Alex Atala whose restaurant D.O.M. ranked 7th on the World's 50 Best Restaurants list in 2011. The trick to this oyster appetizer recipe is to save the juice from the oysters when you open the shells. You will then use the preserved oyster juice to flavor the tapioca.
Looking for some tips to open oysters? Fine Dining Lovers has suggestions for choosing, preparing and enjoying this luxury food.
But oysters are also one of the most aphrodisiac foods, and the perfect excuse to pop out the champagne. FDL has some advice when choosing the right champagne for a glorious pairing.
