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A Quick Tip by Sharrie

  • Oct 16, 2009
  • by
Best I've ever had was in Brussels. They are also very fresh in Chile coasts.
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Sharrie ()
Ranked #3
I'm a traveler at heart & have been nicknamed Travel Queen by friends & colleagues alike. Traveling has been my life passion for the last decade or so. As we enter a new decade, I'm excited … more
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About this food

Wiki

 The common name mussel is used for members of several families of clams or bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.

The word "mussel" is most frequently used to mean the edible bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. A few species (in the genus Bathymodiolus) have colonized hydrothermal vents associated with deep ocean ridges.

In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external color of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.

The word "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. Freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and similar habitats. These bivalves belong to several allied families, the largest family being the Unionidae. They are not closely related to saltwater mussels; they are taxonomically grouped in a different subclass, despite some very superficial similarities in appearance.

Freshwater Zebra mussels and ...

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