What is a Mussel?
A mussel is a type of bivalve mollusk which can be found in fresh water lakes, streams, and creeks, along with the salty intertidal zone where oceans meet the shore. Like many other shellfish, mussels are cultivated and caught in the wild to serve as food for humans, and they also have a number of predators in the natural environment. The mussel is also much more popular in Europe and parts of the Asia than North America, where only a small portion of the population is interested in mussels as a food source.
Mussels share many characteristics with clams, another bivalve widely eaten by humans. However, a mussel has a more oblong than oval shell, with the dorsal region located towards the bottom of the shell, rather than in the middle, as is common with clams. A mussel typically has a dark shell, in blue, green, or brown, and the mollusks come in a range of sizes. In freshwater, mussels typically burrow into the bottom of a body of water, allowing harvesters to dig them up relatively easily. An intertidal mussel anchors itself to a rock with a thick cluster of very strong fibers which can be difficult to dislodge.
Mussels reproduce sexually, with the young hatching loose in the water. The mussel larvae float until they reach a suitable living space. This distributes the mussels more widely and gives them a better chance at survival. The primary diet of a mussel is plankton, microscopic one-celled organisms which float freely in salt and fresh water. Along with other shellfish, mussels are filter feeders, sucking in water and nutrients to eat.
Because the mussel is a filter feeder, it can also collect toxins such as those contained in a red tide. For this reason, it is dangerous to harvest mussels at certain periods of the year, and any potential mussel harvester should always check on ocean conditions before collecting and eating any mussels. Assuming that they are safe to eat, mussels are more tender and flavorful when they are small, and they should also be cooked while they are still alive. A living mussel will generally tightly clamp its shell shut. If a mussel has an open shell, tap it gently to see if it snaps shut, indicating that the mussel is alive and good to eat.
The flesh of mussels is slightly sweet, and can be very tender if they are well cooked. Popular preparations for mussels include steaming, smoking and inclusion in soups and sauces. The cuisine of many European coastal regions incorporates mussels, which are also canned for export elsewhere.
Written by S.E. Smith
