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Mussel (/ ˈ m ʌ s ə l /) is the common name used for members of several families of 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.
Most freshwater mussels reproduce by releasing their larvae, called glochidia, into the water, where they are then taken in by fish. The glochidia lodge in the gills or fins of the fish and develop into juvenile mussels encysted in the fish tissue. They then drop off the fish into the substrate.
Unio pictorum, the painter's mussel, is a species of medium-sized freshwater mussel, an aquatic bivalve mollusk in the family Unionidae, the river mussels. [2] This species lives in Europe. It is called the "painter's mussel" because the shell was historically used as a conveniently sized and shaped receptacle for holding artist's paint. Subspecies
Capture (blue) and aquaculture (green) production of Mediterranean mussel (Mytilus galloprovincialis) in thousand tonnes from 1950 to 2022, as reported by the FAO [1]The Mediterranean mussel (Mytilus galloprovincialis) is a species of bivalve, a marine mollusc in the family Mytilidae.
In China and Japan, where it is native, the mussels are found in intertidal zones with densities up to 2500 individuals per square metre. In Australia, as an invasive species , they are found from 0.5 to 4 metres ( 1 + 1 ⁄ 2 to 13 feet) below the surface of the water in slightly higher densities.
Margaritifera auricularia is a species of European freshwater mussel, an aquatic bivalve mollusk in the family Margaritiferidae, the freshwater pearl mussels.Formerly found throughout western and central Europe, the species is now critically endangered and is one of the rarest invertebrates worldwide, being confined to a few rivers in Spain and France.
Margaritiferidae is a family of medium-sized freshwater mussels, aquatic bivalve molluscs in the order Unionida. [1] [2] It is the most threatened of all unionid families.[3]The family is sometimes referred to as the freshwater pearl mussel family, [4] but "freshwater pearl mussel" more often applies to the species Margaritifera margaritifera.
Also, many mussel recipes say to discard open mussels before cooking, and also discard "closed" mussels after cooking. I would like to know why. Is it due to bacteria? thanks —The preceding unsigned comment was added by 63.204.118.115 (talk • contribs) . The closed/open test is a simple way to identify dead mussels. These must be discarded.