Leila wrote:
> 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.

The longer cooking of the mussels makes for a richer broth. A
sacrifice I'm willing to make.

D.M.