Gruyere Oysters

A fabulous appetizer. If you can't find oysters on the half shell, used drained fresh oysters and place them in individual little 'shell' dishes, if you can find them.

Heat broiler, and arrange 24 oysters on the half shell on a broiler pan. Whisk 1 tsp cornstarch into 3/4 c heavy (whipping) cream in a small saucepan. Add 1 TB UNsalted butter ( no margarine!) and broil to a boil, whisking, and boil 1 minute. Remove from heat, stir in 1/2 c shredded Gruyere ( preferred) or Swiss (OK) cheese and 1 TB of Pernod (anise-flavored liqueur). Stir til the cheese melts. Spoon the sauce over the oysters evenly and top with 1/3 c more cheese.

Broil the oysters 4" from the heat 4-6 minutes, until golden. Transfer to serving plates, serve immediately. Makes 8 servings.