Mussels are normally quite clean inside, but occasionally you might bite on a mussel with some sand in it. It’s prudent to clean and purge the mussels before preparing any mussel dish.
A good, tasty fish broth aka fish stock is the basis for a good fish soup or fish stew. I use fish bones and heads from lean, white fish like cod, halibut or flounder. Don’t use oily, fatty fish like mackerel, salmon or trout. Your fish monger on the market or in better supermarkets is a good source.
To “julienne” or to “cut into matchsticks ” is a basic technique in cooking, especially in French cooking. It’s used primarily for vegetables. Its a type of cut that makes a long thin strip, resulting in a relatively short cooking time and a very appealing presentation.
Herbes de Provence is available as a dried herbs mix in most well-stocked supermarkets . You can achieve an even better result using fresh herbs. All you need is fresh parsley, thyme, oregano, marjoram (or rosemary) and winter savory (in French: Sarriette).
Sofrito is a slowly sautéed pepper-garlic-tomato sauce (sofreir = to sauté lightly in Spanish). There are many regional variations, this one is the traditional Spanish one.
Healthy economical and easy to prepare, beans are an essential legume in the kitchen. This guide will give an overview of the most common beans you encounter in recipes.