SAUCE:
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon pepper

1.To make sauce: In a small bowl, whisk the sauce ingredients. Cover with plastic wrap and refrigerate for 30 min.
2.Grip each oysters, flat side up, in a folded kitchen towel. Find the small opening between the
shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
3. Grill the oysters, shell side down, over Direct High heat until the juices around the oyster boil and almost completely evaporate, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Place the hot oysters on plates with small bowls of the sauce for dipping.