Oysters have always had a romantic reputation. Paired with champagne or a crisp white wine like Muscadet, it’s easy to understand their salty-sweet appeal.     Whether ‘‘au naturel’’ or topped with a crisp, smoky pancetta and brie, they evoke a certain passion — for food, if not more.
    Sean Doucet, executive chef of the Delta Hotels in Halifax, offers these suggestions for oysters as appetizers.

Oysters With Crispy Pancetta and White Bean Stew
12 medium Nova Scotia oysters
115 g (4 oz) white beans