Mussels are likely the most widely available and reliable molluscs found on the California coast. If you think you might enjoy fresh mussels at almost no cost and you’re not already picking them this article might be for you. Lets begin by noting that as with all filter feeders a quarantine is in effect from the late spring to mid fall. This quarantine is intended to prevent paralytic shellfish poisoning or P.S.P. For more information regarding mussel quarantine please check with the Center for Disease Control.
What do I need to forage for mussels? The only things you need is a fishing license and a catch bag or container. You may choose to wear a pair of heavy-duty work gloves to protect your fingers. If you have a wetsuit you might want to wear that as well. If you have neither gloves nor a wetsuit you can still easily leave the coast with a day’s limit of mussels.
When do I go? Low tide, duh. This glaringly obvious answer allows you to get down into the wash rocks that are not exposed at higher tides. Mussel beds are the richest and healthiest towards the bottom of the intertidal area, the lower the tide the more access you will have. Tide charts are all over the internet and they allow you to input nearby locations for more exact tidal readings. I prefer to use a tidal chart application for my smart phone.
Where to go? Go anywhere, these things are really common. Pretty much any rocky area that is only exposed at low tide will be covered in mussels. Because there is no shortage of these tasty little molluscs I will gladly tell of some SF and nearby locations to pick them. The Sutro baths just past the Cliffhouse is an easily accessible spot. The point between Sharp Park Beach and San Pedro Beach in Pacifica is covered in mussels. Pillar point down by Half Moon Bay has a long rock reef exposed only at low tide. Mussels can also be picked below the golden gate bridge in both San Francisco and Marin. Wherever you go make sure not to be caught collecting within one of California’s new and very questionable (a.k.a corrupt) Marine Life Protection Act closures.
How do I take them? With your hands and only your hands! You do not need knives, pliers, screw drivers etc. in fact any use of tools in removing mussels is in violation of fish and game regulations. Your bare hands are more than enough of a match for mussels when you know how to remove them correctly. Simply twist and pry. Twist the mussel around its root system, scientifically known as a byssus, and also known as “the beard” once the mussel is removed. Spiral the mussel in place several times and then using the mussels surrounding it as a lever, pry the twisted byssus off the rock. This task will become easier with practice. Remember to select medium to small-sized mussels, they are far tastier than larger and seemingly enormous mussels. Take care to always keep an eye on the waves while picking mussels, rogue wave sets represent the biggest danger to your life while collecting mussels.
Now that you have collected about half a bucket of mussels, or no more than 10 lbs, you may want to keep them alive for a few days, clean them and cook them. If you would like to keep them alive for no more than a few short days, you will need to set up a live well with a few simple things. A bucket of ocean water and a small air pump with an airstone (both the pump and the stone can be purchased at Petco or any aquarium store). The airstone will keep the water oxygenated so that your mussels do not suffocate. When your ready to clean and cook them you have some choices. Many people go through the onerous task of scrubbing the shells clean with a wire brush and then removing the beard as best as they can while the shell remains closed, the mussels can then be cooked in dishes as if they were farm raised and store bought. I choose a lazier approach, I put the mussels on a baking sheet and stick them in the oven without so much as a fresh water rinse, if im camping I will put them on a grill. When the mussels have opened and cooked a few seconds longer I remove them from the oven and begin scraping the meats from their shells with a sharp knife. With a pair of scissors I clip off the beards. At this point I will add the cooked mussel meats to whatever dish I wish to include them in. Or I may just sautee the meats in butter and garlic and eat them as such. In this manner the muscles can still cook in their own juices but the barnacles and other shell growths don’t impart flavor to the meat.
Happy hunting and please remember that responsible ocean stewardship is about sustainable fishing practices not privatizing the California coast through corrupt private/public mergers that disallow public access and sustainable practices through legislation known as the MLPA.
Haptera 
Posted on December 31, 2011
0