Fried Mussels with Wild Greens

The primary ingredients to this dish are foraged (Baker Beach for mussels and Temescal for greens), so as long as I can rustle up the other ingredients and a burner, I’ll be sitting pretty post-apocalypse. The wild mussels were foragedand thus, quite “rustic” making it virtually impossible to clean them thoroughly and necessitating cooking and taking them out of the shell before consuming, so I decided to fry them. The below recipe serves 3-4 as an appetizer.

• 1 pound fresh mussels, rinsed and scrubbed as best you can

• 1 cup cornmeal, medium grind

• 1/2 teaspoon paprika

• 1 egg, beaten

• 1/2 teaspoon salt

• 2 tablespoons high heat oil, such as grapeseed or coconut

• 1 lemon wedge (can use a slice from dressing, below)

• Foraged greens, such as dandelion and sow thistle tossed with lemon-olive oil dressing (Combination of juice from 1/2 lemon, 1 tablespoon olive oil, and 1/2 teaspoon of mustard for 1 cup greens) - I like a lot of greens, but whatever is best for your preference of fried mussel:green ratio

Boil mussels in a large pot of water (rolling boil) for about 7 minutes, or until mussels open. remove mussels from shell, drain any excess water, and set aside. Discard any mussels that do not open.

Meanwhile, mix cornmeal with paprika and salt on a plate. Dip mussels in beaten egg a few at a time, then toss in cornmeal mixture to coat. 

Heat oil on medium-high. Once oil is hot, add mussels and brown on each side, about 3-5 minutes total. Remove from oil, place atop wild greens tossed with dressing, drizzle with squeeze of lemon, and sprinkle with paprika.

Serve with aioli, if desired.

Foraging Mussels

If you haven't been mussel foraging, it's easier than you think - I guarantee it. All that it requires is a little bit of forethought, gloves, and a bucket. The last time I went to Baker Beach in San Francisco and there were tons of mussels clinging to a few rocks and our buckets were filled in no time. Yes, the mussels can be a bit rugged in texture, but believe me, they're worth it! Here's what you need to know and do before you forage mussels in California: 

• Only go during the months from November to April. From May to October mussels are quarantined due to potential paralytic shellfish poisoning - not something you want to mess with.

• Call the California Shellfish Biotoxin Information Line at 1-800-553-4133 to double check that waters are safe at the time that you plan to go (sometimes the quarantine for longer periods depending on weather and water conditions).

• Stop by a drugstore and pick up a one-day fishing permit or purchase one online from the CA Department of Fish and Wildlife and bring it with you, otherwise you are subject to fines.

• Go at low tide: Foraging mussels is best at low tide and mussels can often be found clinging to rocks near the water.

• Mussels can only be pulled by hand, do not use other instruments, such as screwdrivers or crowbars.

• Bring: Thick gloves, as the mussels can be sharp and a bucket, to hold your booty.

• There is a collection limit of 10 pounds (in the shell) per permitted collector per day.

For more information about regulations, visit the CA Department of Fish and Wildlife.