Creamy crunchy oysters

Ingredients
8 fresh oysters, shucked
15g (half an oz) butter
1 shallot, finely chopped
1 x 5ml spoon (1 teaspoon) fresh chopped chervil or parsley
150ml (5 fl oz) double cream
salt and black pepper
30g (1oz) Gruyère cheese, grated
1 x 15ml spoon (1 tablespoon) breadcrumbs
Serves 2 

Method
Preheat the grill
Arrange the oysters in the bottom half of the shells and place on a baking sheet.
Melt the butter in a small pan and add the shallot and cook until soft.  Stir in the chervil, cream and seasoning to taste.
Place a spoonful of the sauce on top of each oyster and sprinkle with the cheese and breadcrumbs.
Grill until golden brown.  Serve with a watercress salad and crusty bread.