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Choromytilus meridionalis, the black mussel, is a species of bivalve. It is a marine mollusc in the family Mytilidae . They are part of the Phylum Mollusca which is the second-largest phylum of invertebrates with around 85,000 species.
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Mytilopsis sallei, the black-striped mussel, is a small marine bivalve mollusc in the family Dreissenidae, the false mussels. It is closely related and ecologically similar to the zebra mussel, Dreissena polymorpha. It is also considered as highly invasive species.
Black mussel is a common name for several mussels and may refer to: Choromytilus meridionalis, native to southern Africa; Mytilus galloprovincialis; Mytilus trossulus, native to the north Pacific, Arctic, and north Atlantic oceans
Escabeche of tilapia, from the Philippines. Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
Black mussel Choromytilus meridionalis (Namibia to Tsitsikamma) [2] [3] Half-hairy mussel Gregariella petagnae (Namibia to central KwaZulu-Natal) [2] [4] Ear mussel Modiolus auriculatus (Port Elizabeth to Mozambique) [2] Mediterranean mussel Mytilus galloprovincialis (Orange river to Eastern Cape) [2] [3] Brown mussel Perna perna (Cape Point to ...
1. Weeknight Skillet Paella. We know, we know: Pulling this Spanish classic off in one hour sounds impossible. But we limited the seafood to shrimp and littleneck clams to speed things along.. Get ...
Mussels with saffron: steamed mussels prepared with parsley, onion, bay leaf, white wine, olive oil, and saffron sauce; Baccalà or "salt cod": cod cooked in a pan with potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt, and black olives; Salsa all'aquilana: beef marrow with saffron, eggs, cream and butter
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