Mussel meat recipes garlic

On this Wikipedia the mussel meat recipes garlic links are at the top of the page across from the article title. In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical.

The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name “mussel” is also used for many freshwater bivalves, including the freshwater pearl mussels. Freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. Freshwater zebra mussels and their relatives in the family Dreissenidae are not related to previously mentioned groups, even though they resemble many Mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. Marine blue mussel, Mytilus edulis, showing some of the inner anatomy. The white posterior adductor muscle is visible in the upper image, and has been cut in the lower image to allow the valves to open fully.

The mussel’s external shell is composed of two hinged halves or “valves”. Mussel shells carry out a variety of functions, including support for soft tissues, protection from predators and protection against desiccation. Like most bivalves, mussels have a large organ called a foot. In freshwater mussels, the foot is large, muscular, and generally hatchet-shaped. It does this by repeatedly advancing the foot through the substrate, expanding the end so it serves as an anchor, and then pulling the rest of the animal with its shell forward. In marine mussels, the foot is smaller, tongue-like in shape, with a groove on the ventral surface which is continuous with the byssus pit. In this pit, a viscous secretion is exuded, entering the groove and hardening gradually upon contact with sea water.

This forms extremely tough, strong, elastic, byssal threads that secure the mussel to its substrate allowing it to remain sessile in areas of high flow. In cooking, the byssus of the mussel is known as the “beard” and is removed during preparation, often after cooking when the mussel has opened. A mussel draws water in through its incurrent siphon. Marine mussels are usually found clumping together on wave-washed rocks, each attached to the rock by its byssus. The clumping habit helps hold the mussels firm against the force of the waves.