Fourth stop: France (Provençal Bouillabaisse)

Someone should have warned me how long it takes to clean mussels and clams. It’s actually the most time consuming part about making a Provençal bouillabaisse. It makes me wonder how much time restaurant kitchens spend cleaning shellfish. I imagine, they don’t brush every single mussel or clam to make sure it’s clean (and cooks …

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