 So you're not just putting the aioli in this big pot of steamy liquid and then it just kind of, it doesn't really have that same sort of like cling to the shells kind of effect, I guess. Absolutely. I mean, the one that we had in the South was definitely like very thick aioli and it clung a lot. And I wanted to make sure that that kind of existed within this recipe. But also I found not using that juice to be kind of a travesty.