The golden garlic sauce sizzled and bubbled on the plump, snow-white oyster meat. Bright red Thai chilies and vibrant green scallions decorated the top, looking exceptionally tempting under the dimming sunset.
A pool of liquid had gradually collected inside the oyster shell, and it was hard to tell whether it was juices from the oyster or oil from the garlic sauce.
Regardless, to Marcia, who had been hungry all day and had only just sat down to rest, it was the most tempting thing in the world.
She stared intently at the huge oysters arranged in a circle by the bonfire, unable to stop herself from swallowing.
Oysters were very common. Many restaurants served them, and there were even high-quality oyster bars that specialized in various oyster dishes, primarily serving them raw.
Given her wealth, she had eaten countless high-end oysters and had tried varieties from all over the world.
