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Depuration of seafood is the process by which marine or freshwater animals are placed into a clean water environment for a period of time to allow purging of biological contaminants (such as Escherichia coli) and physical impurities (such as sand and silt). The most common subjects of depuration are bivalves such as oysters, clams, and mussels.
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.
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
Cook the mussels: Add the mussels to the pot in one or two tightly packed layers. Don’t just toss them in willy-nilly--if you do, the filling will fall out when you scoop them out later. Give them a gentle press down with your hands or a spoon. Give the pot a gentle shake and cover the pot, tweaking the heat to maintain a gentle simmer.
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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 ...
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