 And just a little technique note on this, too. It was cool because the way I believe you do it, I'm trying to remember now. I don't have the book in front of me. But you steam them. You pour off all the steaming liquid, which is delicious. You should always keep that. But you take some of that and you basically thin the aioli out just enough for it to be a little bit more loose so you can toss. Yep. And then...