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