FROM THE
alt.support.diet.low-carb
COOKBOOK

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.
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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