What's better than a fresh raw oyster? Is it an added drop or two of horseradish? Some cocktail sauce? Maybe. But a generous spoonful of this spicy mignonette sauce created by Jeremy Sewall, from Eastern Standard and Lineage, makes the most delicious raw oysters better by far. The right amount of minced jalapeños and a quick lesson in how to shuck oysters and you're good to go.
Jeremy Sewall is chef at Eastern Standard, located in the Hotel Commonwealth in Boston's popular Kenmore Square. He attended the Culinary Institute of America in New York, worked at the White Barn Inn in Kennebunkport, Maine, and spent time in Europe. With his extensive culinary experience and deep New England roots, he returned to Boston where he met and married Lisa, a pastry chef at L'Espalier. After a stint at Great Bay restaurant, he opened Lineage in Brookline's Coolidge Corner, and is currently running the show at Eastern Standard.
Oysters - Serves 2-3
Spicy Mignonette Sauce - Makes enough for 12-15 oysters. Can be made a day in advance refrigerated
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