Preheat oven to 400 degrees F. Butter a 1½-quart baking dish. Strain the oysters through a sieve, reserving the oyster liquor. Remove any bits of shell.
Mix the cracker crumbs with the pepper and salt; stir in the melted butter. Spread half of this mixture in the baking dish. Lay the oysters on top of the layer of crumbs. Then cover with the remainder of the cracker crumb mixture.
Mix the cream with wine and ¼ cup of oyster liquid and pour over the dish. Total volume of milk, oyster liquid and white wine should be ¾ cup. If you have extra oyster liquor, you can use it in fish or clam chowder.
Bake uncovered for 30 minutes or until top is light golden brown. Serve with lemon wedges.