In a large pot, melt the butter over medium heat. Add the chopped celery, onion, and green bell pepper, and saut? until soft, about 5 minutes.

Stir in the Worcestershire sauce, hot sauce, salt, and black pepper, and cook for another minute.

Pour in the milk and heavy cream, and bring to a gentle simmer.

Add the oysters to the pot and cook for about 5-7 minutes, until the edges of the oysters curl and they are heated through.

Taste and adjust seasoning if necessary.

Ladle the oyster stew into bowls and garnish with chopped parsley. Serve hot.