May 2006
1st Anniversary
by Celia Cheng
GRILLED OYSTERS W/ CHAMPAGNE BEURRE BLANC
I’ve always been a big fan of Pearl’s fried oysters, but these more elegant and refined grilled oysters are also knockouts and showcase how good oysters taste. They are not on the menu at Pearl, but Rebecca highly recommends them for spring barbeques — you can shuck, grill, eat and pass them around while socializing. The oysters are grilled in the shell. To make your own, use soaked applewood chips to add a light, sweet smoky flavor. Cover the oysters on the grill for a bit to capture the applewood essence. It only takes about 30 seconds for the oysters to cook. Once the oysters are ready, top with a champagne beurre blanc sauce. Yes, CHAMPAGNE BEURRE BLANC — could you imagine anything more decadent and satisfying? A glass of champagne would pair perfectly with the oysters. This dish is light and simple but completely indulging for those of us who love oysters, champagne and beurre blanc — these three were just meant to be.
