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Pat and Jasper

Chef Jasper White of Summer Shack Fame

Jasper White is the dean of New England cooking and the king of Boston seafood. At Jasper's, his venerated fine dining hot-spot in Boston, Jasper gained national renown as one of the early proponents of local ingredients and regional cooking. Now, at his Summer Shack restaurants in Boston, Cambridge and Mohegan Sun Casino in Uncasville, Connecticut, Jasper is bringing great seafood to the people. Jasper has penned several great cookbooks on New England cooking and seafood.

Jasper White's Mignonette Sauce for Oysters

This recipe is a subtle beauty. The bite of the vinegar, spiciness of the black pepper and sweetness and texture of the carrot and shallots pair wonderfully with the briny, sweet flavor of our Wellfleet oysters.


  • 2 Tbsp. finely chopped shallots
  • 1 Tbsp. finely chopped carrot
  • 2 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. freshly cracked black pepper
  • 3/4 c. champagne vinegar
  • 36 oysters, scrubbed

  1. Combine all the shallots, carrot, parsley, pepper and vinegar and chill for at least 20 minutes.
  2. Open all the oysters and place on crushed ice.
  3. Spoon a little mignonette over each one. 

From: Jasper White's Cooking from New England, Biscuit Books, Newton, MA