Scalloped Oyster Chablis

Preheat the over to 425 degrees. Toss the cracker crumbs with the butter in a bowl until coated. Spread 1/3 of the crumb mixture over the bottom of a 6” x 10” baking dish. Layer with ½ of the oysters and sprinkle with salt and pepper. Top with ½ of the remaining crumb mixture, the remaining oysters, salt, pepper and remaining crumb mixture. Pour the wine and then the half and half over the prepared layers. Sprinkle with the cheese and bake for 20 minutes. Serve immediately.