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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.