Mussel

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The term mussel is used for several families of bivalve mollusks 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".

Characteristics

External anatomy

Like most bivalves, mussels have a large organ referred to as a foot, which is 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.

Feeding

Mussels in the intertidal zone in northern Norway.

Both marine and freshwater mussels are filter feeders that feed on plankton. 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 waste water 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. Those mussels found in the middle of a clump will have less water loss due to water capture by the other mussels.

Marine mussels in the wild are eaten by starfish, while living freshwater mussels are a favored source of food for muskrats, otters, raccoons and other mammals.

Reproduction

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. 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.

Freshwater mussel glochidia are generally species-specific and will only live if they find the correct fish host.

Reproduction in the Dreissenidae (zebra mussels and their relatives) is similar to that of the marine mussels.

Distribution

Cultivation

Bouchots are vertical pilings planted at sea for growing mussels. Here, bouchots are demonstrated at an agriculture salon.

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

Cooked mussels can be orange, or of a pale yellow.

Mussels can be smoked, boiled or steamed. As for all shellfish, mussels should be alive just before they are cooked. A simple criterion is that live mussels, when in the air, are tightly shut; open mussels are dead and should be discarded. The mussel shells open by themselves when cooked. 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.

Freshwater mussels are generally unpalatable, though they were utilized extensively by native peoples in North America.

See also

• Clam
• Dwarf wedge mussel, Alasmidonta heterodon
• Zebra mussel, Dreissena polymorpha

External links and references