On 26 Mar 2005 17:40:02 -0800, "D.A.Martinich" > wrote:

>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.
>
I am sure thay have given their all. I would keep them i a mesh bag so
I could remove them after that. The soup would be much improved.

Of course you could put some new mussels in, to open just as you
serve. (wicked grin) You don't have to tell anybody.



Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."