Humans have harvested mussels for food for thousands of years - the shell middens in the Cape St Blaize and Pinnacle Point caves are the proof. Each mussel filters two to three litres of seawater an hour and is a bio-indicator of a healthy ecosystem, along with the black oystercatchers that feast on them. Plenty of both can be seen in the intertidal pools around Mossel Bay.
The simplest way to cook them
- Scrub and de-beard the mussels; discard any that stay open.
- Drop about twenty into a pot with a handful of parsley, some garlic and a large knob of butter.
- Pour in a glass of white wine, stir, replace the lid and steam over medium heat for a few minutes.
- Take a peek now and then. As soon as the mussels open, remove the pot from the heat.
- Discard any that have not opened.
- Keep the juice at the bottom for a sauce, or serve just as they are with bread.
