Preheat your oven to 375°F (190°C).

Prepare a rimmed baking tray with crumpled aluminum foil to hold the oysters upright.

In a skillet, melt 2 tablespoons of butter and sauté celery, onion, red bell pepper, garlic, and scallions for 3-5 minutes until tender. Sprinkle in flour, deglaze with ¼ cup of Chardonnay, and stir in cream and oyster liqueur, cooking until thickened.

Shuck the oysters and place each one upright in the prepared foil holders.

Spoon approximately 2 teaspoons of Bienville sauce on top of each oyster.

Bake the oysters for about 12 minutes until heated through and edges begin to bubble.

Sprinkle remaining breadcrumbs and Parmesan over each oyster and broil for 2-3 minutes until golden brown.

Serve immediately on a seafood platter or on a bed of rock salt.