Warm Oysters with Leek and Bacon Sauce

To shuck the oysters, first scrub them with a stiff brush and rinse well. Grip an oyster, flat side up, with a folded kitchen towel. Push the tip of an oyster knife into one side of the hinge, opposite the shell's concentric ridges, and pry upward to open the shell. Keeping the blade edge against the inside of the top shell, run the knife all around the oyster to sever the muscle that holds the shell halves together. Lift off and discard the top shell, catching any spilled oyster liquor in a bowl. Run the knife underneath the oyster to loosen it from the shell.
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