Gourmet: From a Stall in Northern Europe-Chapter 109 - 104: Garlic Grilled Oysters, Irresistibly Aromatic

The tail of the oyster is gently pried open with a thin seam.

Lin Chen inserted the oyster knife, scraping along the shell to cut off the adductor muscle holding the oyster to its shell, effortlessly lifting the upper half.

The whole process was as smooth as flowing water, taking no more than three seconds—clearly the work of a professional.

For those with no experience, even demonstrating it on the spot, pointing them to the hole at the tail to poke it might not work. It takes considerable practice to achieve such precision.

Besides opening from the tail, you can also open from the side. The method depends on the structure of each oyster.

After removing the hard outer shell, the plump oyster meat comes into view, surrounded by a layer of transparent juice.

Those who love oysters relish this sip of original seawater-flavored oyster juice, thinking that spilling even a drop is disrespectful to the oyster.

He didn't have such a habit; he could take it or leave it. Those who can eat oysters can accept this taste.

These oysters, freshly caught from the sea, contain no sand, are super clean, and the shells have been rinsed, allowing you to drink directly from them.

"Slurp"

With a gentle sip, the tender oyster meat wrapped in sweet juice slides into the mouth.

The teeth hardly feel any chew, it's like cutting into silken tofu, each bite bursting with the unique freshness of the oyster.

Premium oyster meat is incredibly plump and large, almost filling the entire shell, providing a strong sense of satisfaction.

Next are types one and two; you can noticeably feel the size decrease and the meat isn't as plump, but the taste is almost the same, differing only in satisfaction.

Usually, there are two sauces to eat with oysters, lime or lemon, and chili.

He used neither, just savoring the original taste and quality of the oysters.

"I'll take ten dozen of the premium, twenty dozen of type one, thirty dozen of type two. Is there a cart to help move these? Our car is parked outside."

Whoa!

Big order!

The boss grinned from ear to ear, nodding repeatedly, "Yes, yes, I'll move them, you two rest~"

The man packed the foam boxes with crushed ice and oysters, simultaneously tapping something on the calculator.

Soon, a dozen foam boxes were packed and ready.

"Fifty euros for a dozen of the premium, thirty-two for type one, eighteen for type two, that's in total... uh, please wait a moment."

"50*10=500, 32*20=640, 18*30=540, a total of 1680 euros!"

The boss handed over the calculator with a beaming smile.

Lin Chen, already accustomed to foreigners' lack of mental arithmetic, used to like competing who was faster, but now just confirmed in his mind that the math was correct.

"Here's 1700 euros, the extra 20 is for moving, thank you, boss."

"Oh, no trouble!"

The boss, happy to have earned money and received a tip, joyfully pushed the foam boxes taller than himself, following behind him, while Lucas stayed at the stand, watching over the remaining boxes and occasionally helping out.

This seafood market is no different from domestic ones, all in the style of a vegetable market, with crushed ice underneath and seafood on top.

If no one was watching, there might really be people stealing money or fish.

While he was purchasing oysters, his phone buzzed with messages.

Dais and Elsa were sending menus and pictures of dishes.

They were quick, snapping menus at each place they visited, ordering a snack or a drink and dessert here and there to pass the time, then quickly moving on.

Within just over half an hour, they had visited three places and were heading to a fourth.

"Huh, the restaurants here don't charge service fees?"

From the receipts they sent, he quickly noticed the difference.

Theoretically, a service fee is just another form of tipping. The fancier the restaurant and the better the service, the more likely they are to charge this fee, whereas smaller places usually don't.

Not just in the Romantic Country; even many high-end restaurants back home charge a service fee.

He had no opinion on it, just figuring, to each their own.

Once the oysters were unloaded, Lucas came over wobbling with a box of fresh salmon belly, handing it to a small paw poking out from a hole in the backpack.

He wore the pet carrier at his chest, allowing a clear view of Lu Xiaohei with a paw hooking in the salmon, tearing into it ravenously.

After leaving the seafood market, the two went to the local Great Xia Supermarket for a stroll. The place was small, the selection incomplete, but they bought peeled fresh garlic cloves, chilies, and basic seasonings.

Thinking of selling grilled oysters at the beach on a hot summer afternoon, it's hard to imagine not having something cold.

If they couldn't make iced jelly, they could make fruit tea instead, which might even sell better.

They drove the pickup back to the hotel, then alongside the road a bit until they found a hot dog and ice cream truck parked, even a Turkish-style hand-made ice cream, with some juggling.

The two chose their spot, unloaded all the foam boxes, before Lucas walked back to drive over the food truck, while Lin Chen sat down on the foam box, casually lifting a lid.

All this unloading attracted quite a few curious tourists, especially those waiting for hot dogs, who had nothing better to do than focus their attention here.

"What's in those boxes?"

"A lot of ice. Could it be cold drinks? No, cold drinks wouldn't be packed in foam boxes."