Winter King Tide Mussels
“Winter king tides open the coast for a short window. If you time it right, dinner is right under your feet.”
Winter king tides are perfect for mussle foraging. The low tide 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.
Low tide exposing the reef during a winter king tide.
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 tidepools along the way—crabs, starfish, fish, and the occasional octopus—made for a solid evening.
Hand harvesting mussels from the reef.
Boots walking across the mussel bed.
Tidepools exposed during king tides.
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. Take only what you plan to eat. Mussels must be harvested by hand.
Before harvesting mussels or any shellfish, always check 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
Most of the work happens back at the house. Mussels need to be cleaned before they ever hit the pot. Skip this step and you will taste sand and grit.
Fill a large bowl with cold water, fully submerging the mussels. Add about a quarter cup of flour and gently swirl by hand. Let them sit for about thirty minutes to purge sand.
Drain the bowl and remove beards by hand. Scrub any dirty shells under running water. Discard cracked shells or any that do not close when tapped.
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
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 3/4 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add shallots and cook until soft and lightly golden.
- Add garlic and red pepper flakes and cook briefly until fragrant.
- Stir in lemon zest and lemon juice.
- Add mussels, white wine, and chicken stock. Cover and cook until shells open.
- Lower heat, stir in cream, season, and finish with parsley.
- Serve hot with crusty sourdough bread.
Steamed mussels in white wine with garlic and lemon.
At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.