Sweat celery and leeks in butter in a large saute pan over medium heat. Cook, covered, until softened, 3-4 minutes, stirring often. Add carrots and cook 4-5 minutes. Pour in cream and milk and simmer until slightly thickened, about 4 minutes. Stir in oysters and their liquor and gently simmer until oysters are cooked through. Season to taste with salt. Garnish servings with a baguette, parsley and pepper.
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