Mussels

Although the mussel has played a noteworthy role in gastronomy for thousands of
years. Americans rank as late appreciators of this delectable shellfish. Historical indifference
in this country—few early cookbooks even acknowledge its existence—relegated the
mussel to wallflower status while its cousin was endlessly feted at elaborate clambakes.
Over the years, however, as the country has become home to people from every corner of
the globe, the esteem in which this mollusk is held internationally has spread to the
western side of the Atlantic. Traditional recipes have been assimilated and adapted and
have served as inspiration for new preparations, creating a rich potpourri represented in
part by the recipes that follow. The sweet, delicate flavor of the mussel can be highlighted
by such simple treatments as steaming in wine, or the mollusk can be combined with a
variety of ingredients to produce a dish of great complexity as well as elegance.
Whereas mussels are cultivated in Europe to supply a multitude of devotees. American
shores harbor a natural, and still relatively neglected. abundance. The prolific blue-black
bivalve is easy to harvest along the littoral at low tide as it clings to piers or surf-washed
rocks. Called “poor man’s oyster,” the mussel supplies a wealth of flavor and versatility at
nominal outlay, and the investment of effort in cleaning and preparation is amply repaid in
savor.

To Clean Mussels
Scrub the mussels well in several changes of water, scrape off the beards, and rinse the
mussels. Soak the mussels in just enough cold water to cover for several hours or overnight
to disgorge any sand. Or soak the mussels in cold water sprinkled with a handful of
cornmeal for 1 hour. Drain the mussels and rinse them under running cold water.

To Steam Mussels
Arrange the mussels in one layer in a baking pan and put the pan in a preheated very
hot oven (450° F.) for 7 to 8 minutes, or until the shells have opened. Discard any unopened
shells.

Use Ulva lactaca, enteromorpha intestinalis, monostroma latissimum, Iridaea, porphyra, fucas,
nemalion.

Preparation
• Wash vegetables in fresh water, drain and dry.
• Chop the enteromorpha and nemalion coarsely.
• Chop the ulva and Iridaea finely.
• Sprinkle the porphyra and fucus over salad as if they were sunflower seed and radishes.
Remember salads must have a variety of tastes, textures and color. You may add thin
slices of red onion and spinach leaves (wild alternatives: watercress and miners lettuce).
Ginger Dressing

Ingredients
• 2 cups sesame oil, extra mild pure pressed
• 5 oz. toasted sesame oil
• 2” square fresh ginger, pealed, sliced, smashed and chopped
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh thyme
• 1 cup rice wine vinegar
• 1/4 cup chopped fine sushi yo shoga, sliced pickled ginger
This is a lot of dressing, however, it gets better with time. If you like it, it goes well with
many conventional leaf salads.

Limpet pasta is a clammy feast that is bound to pique the palate and quench hunger
quickly.

Ingredients
• Several handfuls of limpets
• 1 lb pasta, precooked
• 1/4 cup butter
• 1/4 cup olive oil
• 5 clove garlic
• 1/2 cup chopped green onions
• 1/4 cup capers
• 1 tea fresh cracked popper
• 1/2 cup parsley
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup white wine
• 2 lemons

Preparation
• Take several handfuls of limpets and wash dirt from meaty foot.
• Boil pasta or reheat preboiled in hot water in a colander.
• Place butter and oil in a wok.
• Add garlic and onions. Sauté
• Fill wok 3/4 with pasta. Toss until all strands are loaded with garlic oil.
• Add 2 to 3 handfuls of limpets.
• Add capers and pepper, followed with parsley, Parmesan cheese, lemon and wine.
Do not overcook the limpets, serve when limpets fall from their shell.
Adjust lemon to taste.

Use Postelsia palmaeformis
Though the sea palm looks like a tiny palm tree, all parts of it are tender and delicious,
when prepared. The Chinese community in San Francisco considers this sea vegetable a
special treat!

Note that California Fish and Game Regulations prohibit the harvesting of Sea Palm.

Ingredients (Serves 4 to 6)
• 4 cups fresh sea palm (stipe only), about 4 to 6 plants
Dressing
• ½ cup rice or cider vinegar
• 4 tablespoons honey
• salt and white pepper to taste

Preparation
• Collect only fresh sea palms. (Stipes should snap crisply when bent.) Dry the blades for
tasty snacks. Rinse the stipes in cold water. Cut into 2-inch lengths. Steam them, then
cut again down the center. Chill well.
• Mix the dressing and pour over the sea vegetable. Serve.

Use Laminaria (various species) or substitutes with Pleurophycus gardneri or Laminaria
saccharina
Laminaria, gathered and sold commercially in North America, Is often labeled kombu.
The thinner, more delicate species are delicious prepared this way.

Ingredients
• 16 cups fresh kelp fronds
Preparation
• Dried Laminaria may be fried in oil as is, without soaking in water. Just cut the large
fronds into squares or rectangles of about 1 inch by 2 inches and fry in peanut oil, a few
at a time. Remove to an absorbent paper towel.
• Sprinkle with raw sugar. Serve.