Santa Barbara Mussel Miso.
This is my interpretation of a traditional miso soup which has a Dashi (Dried bonito flakes) stock boiled in seawater. The soup is also made with organic miso, shiitake mushrooms, Wakame (Dried Seaweed), and scallions.
I personally harvested the Mussel and seawater used in this dish from a clean, secluded area somewhere in Santa Barbara.
Since the state wide Mussel quarantine is over, they are now safe to eat in most counties through the end of April. That being said, be mindful of where you pick them from.
After you’ve cooked them, remove all the dark meat before consumption. That’s where they store their waste. They’ll taste a lot better too!
Make sure to go during low tide and try to take the lower hanging ones on the rocks farthest out that are more consistently exposed to the water.
Remember that it’s imperative to stop consuming them from MAY 1st though OCTOBER 31st. This is due to the warmer waters during this time of year causing red tide. Unfortunately, when this occurs, a toxic algae can be found in Bivalves (Mussels, Clams, scallops, etc) which can be potentially deadly to humans.
Before Mussel Hunting, please check in with the
Bio-toxin Information Line 1-800-553-4133. There is also a recreational bi-valve shellfish advisory map on the CA Department of Health’s site.
For example, at the time of this posting, it’s unsafe to consume sport harvested shellfish (Anything farmed has been tested) from Humbolt, San Mateo, Monterey, and San Luis Obispo County.
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