In a heavy 2-quart saucepan over medium heat, bring
the heavy cream and oyster liquor from the oysters to a
simmer. Remove from the heat.
Meanwhile, in a large saute pan over medium heat,
melt the butter. Add the celery and a pinch of the salt
and sweat for 3 to 4 minutes. Add the onion and continue
cooking until translucent, about 4 to 5 minutes. Add
celery seed, hot pepper sauce, and oysters and cook for
1 to 2 minutes, or until the edges of the oysters start
to curl.
Transfer the oysters to the carafe of a blender and
add enough of the cream just to cover.*
Puree until the mixture is smooth. Return the remaining
cream to medium heat, add the pureed mixture, and cook
until heated through.
Just before serving, add the lemon juice, chopped
herbs, and season with salt and pepper, to taste.
*When blending hot liquids: Remove liquid from the
heat and allow to cool for at least 5 minutes. Transfer
liquid to a blender or food processor and fill it no
more than halfway. If using a blender, release one
corner of the lid. This prevents the vacuum effect that
creates heat explosions. Place a towel over the top of
the machine, pulse a few times then process on high
speed until smooth.
