Gourmet: From a Stall in Northern Europe-Chapter 111 - 105: All Old Friends, How About a Dozen to Start?

With the aid of a small handheld fan, the charcoal quickly burned bright red.

"Alright, you can start ordering now. What would you like?"

Having waited for more than ten minutes, the gentleman looked delighted and raised his hand: "Give me three of the special ones first to try the taste. If it's good, I'll buy more."

The garlic sauce smells very aromatic, but facing unfamiliar food, foreigners are still cautious, not daring to order too much initially.

"Alright, please wait a moment. How many will the next customer have?"

Smiling as he responded, he took three palm-sized Gillardeau Oysters from the side and placed them on the grill.

Gillardeau Oysters come in two flavors, sweet and savory. He chose the sweet one, which is easier to accept.

The massive and tender oyster meat slowly emitted a salty aroma of seawater under high temperature, and the oyster shell became a natural cooking utensil.

Lin Chen scooped a spoonful of garlic oil from the adjacent garlic sauce bowl, drizzling a few drops on each oyster, then flipped them a few times to mix the garlic oil with the oyster juice, preventing the oyster meat from sticking to the shell while allowing the garlic aroma to seep into the oyster meat first.

"I want two of the first-grade."

"Five of the second-grade, one first-grade."

"Then I'll have two of the special-grade ones."

The grill soon filled with oysters, and the customers who had already ordered willingly stepped aside and waited by the window, gazing intently at the sizzling oysters on the grill.

The customers behind pretty much figured it out too; once the grill is full, ordering pauses until there's space available.

This is also good, letting the people in front try as guinea pigs first. What if it's not tasty... well, it probably won't be bad.

After all, oysters are delicious, and garlic oil is delicious; the combination surely wouldn't turn bad.

The first few oysters placed on the grill became visibly plump and firm after two or three minutes of grilling, round and looking like little balls, particularly adorable.

Lin Chen again picked up a spoon and stirred in the garlic sauce, scooping a full spoon to spread over the oyster meat until it was completely covered.

Moreover, he attentively asked the customers if they could eat spicy food. If not, he would pick out the chili peppers and discard them.

With the addition of garlic, the oyster's fresh aroma became more intense, and the surrounding air was filled with the scent of garlic.

For foreigners who love seafood with garlic butter, this aroma was incredibly enticing, attracting quite a few tourists who were passing by.

"Phew… ah, it smells so good, what's being sold here?"

"Grilled oysters??"

"This garlic oil's taste is similar to what I've had in restaurants; it should be pretty good."

"Special Gillardeau Oysters for just 6 euros each? Last night I ordered a dozen in the restaurant for 90, and they weren't even this big!"

On the summer evening beach, there were many tourists, with a gentle evening breeze carrying a faint chill across people's bodies, accompanied by the rhythmic melody of waves hitting the shore.

Blue sky, white clouds, and low-hovering seagulls continuously chirping.

In the crowd.

A big red food truck was puffing out clouds of white smoke; it was the steam rising from the oyster shells' natural juices as they evaporated.

"The oysters are ready! Customers who ordered, please come to collect, can you eat scallions?"

Special-grade oysters are large and require a longer grilling time, just right to be done simultaneously with the smaller oysters placed later.

Based on customers' dietary preferences, varying amounts of green scallions were sprinkled, and Lin Chen quickly packed each oyster into a kraft paper box.

"They're very hot right after grilling, please don't touch them to avoid burns, just eat the meat inside."

He didn't forget to kindly remind everyone.

The bottom of the kraft paper box was lined with two thick napkins for heat insulation, doubling as a mouth-wipe after eating.

The gentleman who first received three special-grade oysters turned to leave while holding a small mountain of oysters, instantly drawing the attention of the other customers still queuing.

Clearly just three oysters, but piled together they created quite a visual impact.

The oyster shells were filled with golden garlic, visibly bulging.

Through some gaps, the plump white and tender oyster meat could be seen clearly, still steaming hotly.

Under the steam's heat waves, the fresh green scallions emitted a refreshing fragrance mixed harmoniously with the rich garlic aroma, extremely appealing.

"Quick, eat up bro, stop daydreaming!"

The fellow in line beside him was tantalized, eagerly waving a hand in front of the gentleman's face.

The man snapped back from the enticing sight, picking up the plastic spoon to gently scoop along the oyster shell.

No force was needed; the oyster meat naturally separated from the shell.

However, when he tried to apply force, he found the oyster meat was so heavy it couldn't be scooped up!

If he used a bit more strength, it might even fly off!

Helpless, he had to give up the idea of scooping the whole piece, opting instead to try some of the golden garlic on the side.

As it entered his mouth, there was a rich garlic aroma and the sweetness of garlic itself.

Unlike the garlic butter used in Western cooking for grilling lobster and prawns, where the garlic is machine-ground and the flavor is all in the oil.

Here, the garlic butter had unevenly cut garlic pieces, mostly fine but with a noticeable graininess, about the size of piling five or six sesame seeds.

In the mouth, you could distinctly chew the garlic slowly melting as you chew, releasing a rich sweet aroma.

As he chewed, he could also taste a hint of oyster's seafood scent, likely because the concentrated oyster juice was absorbed into the garlic paste.