Not that I'm an expert on cioppino, but I wondered at DA Martinich's
admittedly authentic sounding SF recipes. By my count, the mussels get
cooked for 30 minutes. Barb's recipe makes more sense - take the
shellfish out after it has cooked, cook the soup longer, then add more
seafood back in to cook or warm through. I wouldn't want to eat a
mussel that had been cooked for 30 minutes. Unless I'm missing
something about the recipe there.

Leila