Ol’ Jeremiah’s Grilled Oysters with Butter Sauce

• 1 tablespoon finely chopped fresh chives
• 6 shallots, minced
• ¾ cup

Combine chives, shallots, and wine in saucepan over medium heat and cook until reduced by half. Remove from heat and cool slightly. Whisk in the butter, 1 piece at a time, until sauce is smooth. Season to taste with salt and pepper, and keep warm over double boiler of warm (not boiling) water.

Place the oysters on the grill of a very hot charcoal, gas or briquette fire (550° to 650°), a