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The term 'mussel' is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along coastlines worldwide. The freshwater mussels (several allied families, the largest being the Unionidae) and saltwater mussels (family Mytilidae) are not closely related, and are grouped in different subclasses, despite some similarities in appearance. The freshwater Zebra mussels and their relatives (family Dreissenidae) live attached to rocks in a manner similar to marine mussels, but are classified with the Heterodonta, the taxonomic group including most bivalves referred to as "clams".

Contents

Anatomy

Feeding

Reproduction

Distribution

Cultivation

Mussels as food

References

See also

External links and references

Anatomy

The mussel's external shell is composed of two halves that protect it from predators and desiccation. Protruding from a valve is an enlarged structure called the ''umbo'', which indicates the dorsal surface of the mussel.
Bivalve shells carry out a variety of functions including support for soft tissues, protection from predators, locomotion (in scallops) and boring (shipworms). The shell is made of three layers: the nacreous layer, an inner iridescent layer of nacre (mother-of-pearl) composed of calcium carbonate that is continuously secreted by the mantle; the prismatic layer, a middle layer of chalky white crystals of calcium carbonate in a protein matrix; and the periostracum, an outer pigmented layer composed of a protein called conchin that protects the prismatic layer from abrasion and dissolution by acids (especially important in freshwater forms where decay of leaf materials produce acids).
Like most bivalves, mussels have a large organ referred to as a foot. In freshwater mussels the foot is large, muscular, and generally hatchet-shaped. It is used to pull the animal through the substrate (typically sand, gravel, or silt) in which it lies partially buried. 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. It also serves as a fleshy anchor when the animal is not moving.
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 poured out which enters the groove and hardens gradually when it comes into contact with sea water. This forms an extremely tough byssus thread that secures the mussel to its substrate. The byssus thread is also used by mussels as a defensive measure to tether predatory molluscs, such as dog whelks, that invade mussel beds, immobilising and starving them to death.

Feeding

Both marine and freshwater mussels are filter feeders that feed on plankton and other microscopic sea creatures. They do so by drawing water in through their incurrent siphon. The water is then brought into the branchial chamber by the actions of the cilia located on the gills for cilliary-mucus feeding. The wastewater exits out through the excurrent siphon. The labial palps finally funnel the food into the mouth where digestion can continue.
Marine mussels are usually found clumping together on the wave-washed rocks with one another, which anchors them against the force of the waves. Indeed, those mussels found in the middle of a clump will have less water loss due to water capture by the other mussels.

Reproduction

Both marine and freshwater mussels are gonochoristic, with separate male and female individuals. In marine mussels, fertilization occurs outside the body, and there is a larval stage that drifts for a period of three weeks to six months before settling down on a hard surface as a young mussel. There, it is capable of moving slowly by means of attaching and detaching byssal threads to attain a better life position.
Freshwater mussels also reproduce sexually. Sperm released by the male directly into the water enters the female via the incurrent siphon. After fertilization, the eggs develop into the larval stage called ''glochidia''. The glochidia grow in the gills of the female where they are constantly flushed with oxygen-rich water. For a time, these glochidia are parasitic on fish, attaching themselves to the fish's fins or gills. Glochidia are generally species-specific and will only live if they find the correct fish host. Once the larval mussels attach to the fish, the fish body reacts to cover them with cells—an unconscious action that forms a cyst, where the glochidia remain for two to five weeks (depending on the temperature). They grow and then break free from the host and drop to the bottom of the water. If they land in a place that suits their needs, they will continue their development and begin their independent life.
Reproduction in the Dreissenidae (zebra mussels and their relatives) is similar to that of the marine mussels.

Distribution

Marine mussels are abundant in the low and mid intertidal zone in temperate seas of the northern and southern hemispheres. Within their geographic range, some species prefer salt marshes or quiet bays, while others thrive in pounding surf, completely covering exposed wave-washed rocks. In addition, some species have colonized abyssal depths in the vicinity of hydrothermal vents. Freshwater mussels inhabit permanent lakes, rivers and streams throughout the world in all but polar regions. They require a constant source of cool, clean water with bottoms that aren't muddy and are more abundant if it is non-acidic and has a substantial mineral content.

Cultivation

Freshwater mussels are used as host animals for the cultivation of freshwater pearls. Some species of marine mussel, including the Blue Mussel (''Mytilus edulis'')and the New Zealand green-lipped mussel (''Perna canaliculus''), are also cultivated as a source of food.
There are a variety of techniques for growing mussels.

★ Intertidal growth technique, or ''bouchot'' technique: pilings, known in French as ''bouchots'', are planted at sea; ropes, on which the mussels grow, are tied in a spiral on the pilings; some mesh netting prevents the mussels from falling away. This method needs an extended tidal zone.

★ One country in which mussels are cultivated extensively is New Zealand. The most common method in that country is to attach mussels to ropes which are hung off a rope back-bone supported by large plastic floats. The most common species cultivated in New Zealand is the New Zealand green-lipped mussel.

Mussels as food

Archaeologically, there is much evidence for humans having utilised mussels as a source of food for thousands of years. Nowadays marine mussels are still a popular seafood item, especially in Belgium and the Netherlands, where they are consumed with french fries ("mosselen met friet" or "moules frites"). In Italy they are a popular dish, often mixed with other sea food, or eaten with pasta. In Turkey mussels are either covered with flour and fried on shishs ('midye tava') or filled with rice and served cold ('midye dolma'). Mussels are usually consumed with alcohol (mostly with raki or beer). In France the Éclade des Moules is a mussel bake popular along the beaches of the Bay of Biscay. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand they are commonly served in a chili based vinaigrette. During the Second World War in the United States, mussels were commonly served in diners. This was due to the unavailability of red meat related to wartime rationing.^[1]. In Ireland and among the Irish Community in the West of Scotland they are a popular food. Usually boiled and seasoned with vinegar with the bray as a supplementary hot drink.



Mussels can be smoked, boiled or steamed. As for all shellfish, mussels should be alive just before they are cooked because they quickly become toxic after they die. A simple criterion is that live mussels, when in the air, are tightly shut; open mussels are dead and should be discarded. Also closed mussel shells that are unusually heavy should be discarded as well. They usually contain only mud and can be tested by slightly moving the two shells away from each other. The mussel shells open by themselves when cooked.
In Belgium, mussels are often served with fresh herbs and flavorful vegetables in a stock of butter and white wine. Frites/Frieten and Belgian beer are popular accompaniments. Months with an "R" in their name (September to April) are said to be the "in" season for mussels.^[2]
Mussel poisoning due to toxic planktonic organisms is a potential danger along some coastlines. For instance, mussels should be avoided along the west coast of the United States during the warmer months. This is usually caused by dinoflagellates creating elevated levels of toxins in the water that do not harm the mussels, but if consumed by humans can bring on illness. Usually the United States government monitors the levels of toxins throughout the year at fishing sites. See Red Tide.
Freshwater mussels are generally unpalatable, though the native peoples in North America utilized them extensively.
Inter-tidal herbivorous shellfish such as mussels and clams can help people reach a healthy balance of omega-3 and omega-6 fats in their diets, instead of the current (Western diets) 1:17. ³⁷ (Omega-3:6 ratio and human health)

References

1. Alton Brown, ''Good Eats''
2. 'Jeannie Bastian'. ''The Mussels from Brussels''. Accessed November 15 2006.

37. Robson, A. 2006. "Shellfish view of omega-3 and sustainable fisheries." Nature 444, 1002
Shellfish in NATURE

See also

★ Clam

★ Dwarf wedge mussel, ''Alasmidonta heterodon''

★ Zebra mussel, ''Dreissena polymorpha''

★ California mussel, ''Mytilus californianus''

★

External links and references

★ Freshwater Mussel Genera

★ Methods of mussel farming

★ Photo of ''bouchot'' pilings for growing mussels

★ Gilbertson, Lance. (1999). ''Zoology Laboratory Manual'' (4th ed.), pp. 11.1-11.4. The McGraw-Hill Companies, Inc.

★ Mississippi River Mussels

★ Marine Ecology Station

★ Video of how to prepare mussels