Internationally famed French chef Julia Child said, "In France, cooking is a serious art form and a national sport." French cooking, however can seem frighteningly daunting. It's a good thing you have Staub on your side. Their mini cocotte and mussel pot are two great pieces of Staub cookware that will help any chef begin to learn the basics of French. Try out the recipe and make savory, steamed mussels with tomato and fennel broth, the try a raspberry gratin in the for dessert.

Steamed Mussels in Tomato Fennel Broth

• 2 tbsp olive oil
• 4 ounces small diced pancetta
• 1 1/2 cups thinly sliced fennel
• 1/4 cup thinly sliced shallots
• 2 tsp minced garlic
• 1 cup dry white wine
• 2 tbsp tomato paste
• 2 cups peeled and diced tomato
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 4 pounds mussels, scrubbed
• 2 tbsp chopped fresh basil leaves
• 2 tbsp chopped fresh parsley leaves

Set a Staub mussel pan over medium heat and add the olive oil. Once the oil is hot, add the pancetta and cook until crispy, about 5 to 6 minutes. Add the fennel and saute until softened, 2 to 3 minutes. Add the onion and shallots and saute, stirring often, for 1 minute. Add the garlic and saute for 30 seconds.

Raise the heat to medium-high and deglaze the pan with white wine. Reduce the wine until nearly evaporated, about 3-4 minutes. Add the tomato paste, tomatoes, salt, and crushed pepper flakes, and bring to a boil. Add the mussels, cover with the lid, and cook until the mussels just begin to open-- about 4-5 minutes. Remove the lid, add the parsley and basil and stir the mussels.

The contains a strainer to catch all of your juices (like an au jus) from cooking. Use these juices as a dip for mussels.

Mini Cocotte Raspberry Gratin

• 1 1/2 pounds raspberries
• 3/4 cups sugar
• 6 tbsp raspberry liqueur
• 3 large eggs
• 1 pinch salt
• 1/2 cup all purpose flour

Toss the raspberries with 2 tbsp of the sugar and the raspberry liqueur. Let sit for 10 minutes. Beat the eggs in a large bowl. Whisk in the salt and the 1/2 cup of the sugar, until just blended. Sift the flour into the bow, whisking it into the mixture just blended.

Butter 6 mini Staub cocotte dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining 2 tbsp sugar. Place on a baking sheet in the oven. Cook for 15 minutes or until the top has just begun to harden and the center is still creamy. Broil for a moment to brown. Serve immediately.