How to Make It
Preheat broiler to 500° F. In a big skillet, melt four tablespoons of the butter. Add onion and bell pepper, and cook until they get that soft, giving-up look, about 5 to 6 minutes on medium-high. Add mushrooms and chives, season with salt and pepper, and cook approximately 9 minutes until golden brown and most of liquid has cooked out.
In a Dutch oven, melt remaining ½ cup butter. On low heat, whisk in flour, and cook for a minute. Pretend you were born in Louisiana when you do this. Then slowly, as in "Whoa, hoss", whisk in the cream and oyster liquor. Simmer, stirring often. Don't text. Don't e-mail. Keep stirring for 5 minutes until this stuff is smooth and thick. Take a deep breath. Notice what you're up to. You're going to like yourself a lot. Add two tablespoons of the cheese. Dump in all the wine, and season again with salt and pepper. Cook two minutes more, whisking constantly. Fold in oysters, and cook 3 more minutes. Fold in mushroom mixture.
Pour into deep lightly buttered pan or a medium-size casserole dish (13-inch x 9-inch). Combine remaining cheese and melted butter with enough breadcrumbs to cover, and sprinkle over the casserole. Bake 8 to 10 minutes or until bubbly and lightly browned.
Live easy and die hard.
* When perusing my shoddy notes for The Great Santini Oyster Casserole, I included the first version that I made with butter, fabulous butter. Then I remembered I substituted four or five slabs of bacon, which I crumbled into the beautiful pond of ingredients and made a jazzed-up gravy that my father loved. I think bacon could make even toe cheese good, but that's just me.