• 6 shallots, minced
• 3/4 cup dry white wine
• 3/4 pound (3 sticks) unsalted butter, cut into 1-inch pieces
• Salt and pepper, to taste
• 24 oysters
Combine shallots and wine over medium heat until the wine is reduced, about 10 minutes. Remove from heat and cool slightly. Strain liquid into another saucepan. Whisk in the butter, 1 tablespoon at a time, until sauce is smooth like a thin mayonnaise. Season to taste with salt and pepper. Keep warm over a bowl of hot water until oysters are cooked.
Place the oysters in a fish grilling basket and cook over hot coals until the shells begin to open. Turn once. Carefully remove oysters to a serving platter. With a sharp knife, pry off the top shell and spoon one teaspoon or more of the sauce over each. Serve 4 oysters per person.