Cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion, celery, and green onions to drippings in pan; cook over medium heat 7 minutes or until celery is tender, stirring frequently. Stir in flour; cook 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits. Stir in bacon, milk, thyme, salt, and peppers; bring to a simmer. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Stir in oysters; cook 4 minutes or until edges of oysters curl (do not boil). Stir in parsley and juice.