If you haven't eaten mussels before, they have a mild, delicate flavor
all their own, not like the stronger flavors of clams and oysters. The
wild mussels along our coast are the California Mussel (Mytilus
californianus) and differ from the commercial Blue Mussel (Mytilus
edulis) by being slightly tougher, but if you keep to the medium-size
ones you almost can't tell the difference. As hors d’oeuvre, their mild
richness carries without a dipping sauce. They make an excellent
addition to mixed seafood chowder. Of course, there's mussel stew,
mussel risotto, or my favorite, mussel pasta.

WARNING: Under certain conditions, wild mussels can be
harmful to your health, even fatal.

For our protection, the California Department of Health Services operates a shellfish
monitoring program where wild mussels are tested regularly. There is an annual
quarantine period from May 1st to October 31st, when most outbreaks of Paralytic Shellfish
Poisoning (PSP) have occurred. If a problem appears outside the quarantine period, an alert
is issued. Radio, T.V., and newspapers are notified. Signs are posted at ocean accesses. Also,
there is the “Shellfish Information Line” which has a recorded message of the current
conditions, and should be referred to before you go out, even during the “good” season.
Call toll free at 1-800-553-4133 or 1-510-540-2605.
How do mussels become dangerous? They filter the sea water for their diet of microorganisms.
The problem comes with the bloom of certain micro-organisms, occurring
when light and temperature are just right. Some species of microscopic creature contains a
trace of poison that in itself may not be enough to matter to a creature the size of a human.
And though the mussel remains unaffected by the poison, it stores it in its flesh in
increasing doses until it can become bio-concentrated to lethal levels for humans. When
the bloom goes away, the poison levels in the mussels dissipate and they become edible
again. Some people mistakenly believe the bloom known as “Red Tide” to be the source of
the problem, but the organisms responsible for PSP can bloom without changing the color
of the water, and so, water clarity is no guarantee.