text:  It comes together really fast. You can kind of like make all these components in advance and then kind of make the dish a la minute. And then once you've kind of like cooked your seafood, you remove that. So you have that extra flavor of seafood, right? Like the mussels have released their juices. The fish has kind of infused further into the fish stock that you're using. And then you start whisking a little bit of that hot broth into the aioli. Same concept here. You want to temper it so it doesn't break easily.