King Tide Mussels in White Wine

Winter king tides are an easy excuse to get outside and look around. A low in the mid-afternoon opens up the reef for a short window and makes mussels accessible by hand. I met up with a few friends, grabbed buckets and gloves, and headed out knowing we only had so much time before the sun dropped.

The tide had pulled far enough to expose the rocks and tidepools. We moved carefully across the reef, focusing on medium sized shells. They are more tender and cook better than the big ones. Exploring the tidepools along the way—crabs, starfish, fish, and the occasional octopus—made for a solid evening.

A Few Notes

You need a valid fishing license to harvest mussels. Shellfish should only be collected during months with an R, November through April. The daily limit is ten pounds per person, which is a lot—take only what you plan to eat. Mussels must be harvested by hand.

Before harvesting mussels or any shellfish, always check the current health advisories. Domoic acid levels can change quickly and closures are common along the coast. This toxin cannot be smelled, tasted, or cooked out.

For the most up to date information, call the Domoic Acid Fishery Closure Information Line at (831) 649-2883
or visit the California Department of Fish and Wildlife advisory page:
https://wildlife.ca.gov/Fishing/Ocean/Health-Advisories

Cleaning Mussels

Back at the house is where most of the time gets spent. Mussels need to be cleaned before they ever hit the pot. If you skip this step, you will taste sand and grit, and there is no fixing that later. Fill a large bowl with cold water, enough to fully submerge the mussels with room to move. Add the mussels and mix in about a quarter cup of flour, then gently swirl everything around by hand. Let them sit for about thirty minutes so they can purge any remaining sand.

Once the time is up, drain the bowl and remove the beards by hand. If any shells still look dirty, scrub them under running water with a small brush until clean. Toss anything cracked, broken, or questionable. If a shell is open and does not close when tapped, discard it. Only cook mussels with firmly shut shells.

Steamed Mussels in White Wine

Ingredients

• 3 to 3.5 pounds fresh mussels, cleaned and debearded
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 medium shallots, finely chopped
• 4 cloves garlic, thinly sliced
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• ¾ cup dry white wine
• ½ cup chicken stock
• ½ cup heavy cream
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• 1 large loaf crusty sourdough bread, warmed, for serving

Instructions

1. Heat butter and olive oil in a large pot over medium heat.
2. Add the shallots and cook until soft and lightly golden, stirring occasionally.
3. Add the garlic and red pepper flakes. Cook briefly until fragrant.
4. Stir in lemon zest and lemon juice.
5. Add the mussels, white wine, and chicken stock. Stir to coat, then cover and increase the heat.
6. Cook until the shells open, about a few minutes. Discard any mussels that do not open.
7. Lower the heat and stir in the cream. Season with salt, black pepper, and parsley.
8. Serve hot with crusty bread to mop up the broth - this is the best part.

At UROKO, we respect the ocean that feeds us. We hope you enjoy this dish. If you have a recipe to share, let us know.

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