I'm curious about this delicacy known as "pearl meat". It turns up on a few of the more sophisticated seafood restaurants' menus over here in Australia, but seems quite rare. Google can't tell me much except that it is the "muscle oysters use to close their shells" and that it is thus also quite expensive. If so, then I think I have an idea of what it's like. When I shuck oysters I try to retain as much of that little muscle as possible because it's sweet and has a different flavour and texture to the briny slipperiness of the rest of the oyster meat.
Can anyone tell me more about it? eg. Does it go by other names? Does it come from a special kind of oyster? What other cultures utilise this ingredient?