 And so thinning out the aioli kind of does two parts. It allows you to use that juice, but it also kind of allows the aioli to be tempered enough. You know, like the same thing when you're making a custard, you kind of temper it before it goes into anything hot. You don't want the aioli to separate. You don't want it to break. You want it to be this like gorgeous, luscious, creamy, perfect aioli that kind of wraps around these mussels. Yeah. I want to do another seafood dish. Oh, yes. I know which one you want.