Oysters in Gruyere Sauce – from Bosssss
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Ingredient	Carb Grams	Fibre Grams	Calorie Count
24 oysters on the half shell	13.2	0	750.8
1 tsp. cornstarch	2.4	0	10.2
3/4 cup heavy cream	3.6	0	465.3
1 tablespoon unsalted butter	0	0	101.8
1/2 cup plus 1/3 cup coarsely shredded Gruyere or swiss cheese	0.3	0	371.6
1 tbsp. Pernod (anise-flavored liqueur)	0.6	0	39.5
Fresh chervil or parsley for garnish	0.6	0.3	3.6
TOTAL	20.4	0.3	1742.7

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Heat Broiler.  Arrange oysters on large broiler pan.  Whisk cornstarch into cream in small saucepan.  Add butter and bring to boil, whisking; boil 1 minute.  Remove from heat, stir in 1/2 cup cheese and Pernod until cheese melts.  Divide and spoon sauce over oysters; top evenly with remaining 1/3 cup cheese.  Broil oysters 4 inches from heat 4 to 6 minutes, until golden.  Transfer to serving plates and garnish.  Makes 8 servings. .. Whole recipe =  20.4 grams of carbohydrate and 1742.7 calories Per serving (8 servings) = 2.6 grams of carbohydrate and 217.8 calories Per serving (subtracting fibre grams) = 2.5 grams of carbohydrate