2 lb (1 kg) baby potatoes, sliced
1/2 lb (250 g) double smoked bacon, diced
1 tbsp (15 mL) butter
2 shallots, finely diced
1/2 cup (125 mL) finely chopped celery
1 tsp (5 mL) ground pepper
1 tbsp (15 mL) Dijon mustard
1/4 cup (50 mL) white wine
10 leaves basil, chopped
4 cups (1 L) whipping cream
4 oz (125 g) cream cheese
1/4 cup (50 mL) grated fresh parmesan
Shuck oysters. Place meat in a bowl with juices, and refrigerate.
Place sliced potatoes in a small pot, cover with water and cook until tender but not soft, about 5-7 minutes. Drain, reserving cooking water, and set aside.
In a medium stock pot, sauté bacon until almost crisp. Add butter, shallots, celery, pepper and Dijon mustard.
Sauté for 3-4 minutes then add wine to deglaze the pot; add basil, cooked potatoes and potato water.
Bring to a boil then reduce to a simmer; add cream and allow to reduce for 20 minutes, stirring occasionally.
Add cream cheese and parmesan; stir until melted, then add oysters. Cook over low heat for about 10 minutes