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Mussel (/ˈmʌsəl/) 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.

Scientific classification

Pteriomorphia (marine mussels)
Palaeoheterodonta (freshwater mussels)
Heterodonta (zebra mussels)

The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate.[1] A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.





General anatomyEdit


The mussel's external shell is composed of two hinged halves or "valves". The valves are joined together on the outside by a ligament, and are closed when necessary by strong internal muscles (anterior and posterior adductor muscles). Mussel shells carry out a variety of functions, including support for soft tissues, protection from predators and protection against desiccation.



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 exuded, entering the groove and hardening gradually upon contact with sea water. This forms extremely tough, strong, elastic, byssal threads that secure the mussel to its substrate allowing it to remain sessile in areas of high flow.[2] The byssal thread is also sometimes used by mussels as a defensive measure, to tether predatory molluscs, such as dog whelks, that invade mussel beds, immobilising them and thus starving them to death.


Life habitsEdit

A starfish consuming a mussel in Northern California










Distribution and habitatEdit


Marine mussels are abundant in the low and mid intertidal zone in temperate seas globally.[1] Other species of marine mussel live in tropical intertidal areas, but not in the same huge numbers as in temperate zones.

Certain species of marine mussels prefer salt marshes or quiet bays, while others thrive in pounding surf, completely covering wave-washed rocks. Some species have colonized abyssal depths near hydrothermal vents. The South African white mussel exceptionally does not bind itself to rocks but burrows into sandy beaches extending two tubes above the sand surface for ingestion of food and water and exhausting wastes.



Mussel dredgers
Bamboo is used for mussel breeding and propagation (Abucay, Bataan, Philippines).

In 2005, China accounted for 40% of the global mussel catch according to a FAO study.[3] Within Europe, where mussels have been cultivated for centuries, Spain remained the industry leader. Aquaculture of mussels in North America began in the 1970s.[4] In the US, the northeast and northwest have significant mussel aquaculture operations, where Mytilus edulis (blue mussel) is most commonly grown. While the mussel industry in the US has increased, in North America, 80% of cultured mussels are produced in Prince Edward Island in Canada.[5] In Washington State, an estimated 2.9M pounds of mussels were harvested in 2010, valued at roughly $4.3M.[6]

Culture methodsEdit

Longline culture (rope culture) mussel farm in Bay of Kotor, (Montenegro).

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.



In roughly 12–15 months, mussels reach marketable size (40mm) and are ready for harvest. Harvesting methods depend on the grow-out area and the rearing method being used. Dredges are currently used for on-bottom culture. Mussels grown on wooden poles can be harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.

Cleaning mussels in a mussel farm (Bay of Kotor, Montenegro).



Additionally byssal threads have provided insight into the construction of artificial tendons.[9]

Environmental applicationsEdit


Mussels and nutrient mitigationEdit



Freshwater MusselsEdit

In the United States and Canada, areas home to the most diverse freshwater mussel fauna in the world, there are 297 known freshwater mussel taxa.[14] Of the 297 known species, 213 (71.7%) taxa are listed as endangered, threatened, of special concern.[15] The main factors contributing to the decline of freshwater mussels include destruction from dams, increased siltation, channel modification, and the introduction of invasive species like the Zebra mussel.[14]

As foodEdit

Mussel farm, New Zealand.


Nowadays, freshwater mussels are generally considered to be unpalatable and are almost entirely not consumed, although the native peoples of North America ate them extensively and still do today. In the USA during the Second World War, mussels were commonly served in diners and eateries across the country. This was due to the lack of access to red meat (such as beef and pork) for the general public, in relation to the aspect of the American wartime rationing policy concerning food, with much of the meat available being sent to aid the US military's war efforts abroad. Instead, mussels became a popular substitute for most meats (with the exception of chicken).[17]






In Brasil, it is not rare to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. The plate is very popular among tourists and low classes, problably because of the hot climate that favours mussels reproducion.

In India, mussels are popular in Kerala, Maharashtra, Karnataka-Bhatkal, and Goa. They are either prepared with drumsticks, breadfruit or other vegetables, or filled with rice and coconut paste with spices and served hot. Fried mussels ('Kadukka' കടുക്ക in Malayalam) of north Kerala especially in Thalassery are a spicy, favored delicacy. In coastal Karnataka Beary's prepare special rice ball stuffed with spicy fried mussels and steamed locally known as "pachilede pindi".


Moules frites
A mussel dish with cherry tomatoes and croutons
Simple mussels roasting in a mussel farm (Bay of Kotor, Montenegro).



Nutrition highlightsEdit

Raw blue mussels[21]
Serving size 3 ounces (85 g)
Calories 70
Protein 10.1 g
Carbohydrate 3.1 g
Fiber 0.0 g
Total fat 1.9 g
Saturated fat 0.4 g
Sodium 243 mg


See alsoEdit


  1. ^ a b The Editors of Encyclopædia Britannica (22 May 2009). "Mussel". Encyclopædia Britannica.
  2. ^ Vaccaro, Eleonora; Waite, J. Herbert (2001-09-01). "Yield and Post-Yield Behavior of Mussel Byssal Thread: A Self-Healing Biomolecular Material". Biomacromolecules. 2 (3): 906–911. doi:10.1021/bm0100514. ISSN 1525-7797.
  3. ^ China catches 0.77m tonnes of mussels in 2005
  4. ^ a b c "Mussel Culture in British Columbia". BC Shellfish Growers Association.
  6. ^ Northern Economics, Inc. "The Economic Impact of Shellfish Aquaculture in Washington, Oregon and California" (PDF). Prepared for Pacific Shellfish Institute. Retrieved November 30, 2018.
  7. ^ a b "Cultured Aquatic Species Information Programme, Mytilus edulis". FAO.
  8. ^ Bilic, Grozdana; Brubaker, Carrie; Messersmith, Phillip B.; Mallik, Ajit S.; Quinn, Thomas M.; Haller, Claudia; Done, Elisa; Gucciardo, Leonardo; Zeisberger, Steffen M.; Zimmermann, Roland; Deprest, Jan; Zisch, Andreas H. (2010). "Injectable candidate sealants for fetal membrane repair: bonding and toxicity in vitro". American Journal of Obstetrics and Gynecology. 202 (1): 85.e1–9. doi:10.1016/j.ajog.2009.07.051. PMC 2837921. PMID 20096254. Lay summaryScience Daily (January 23, 2010).
  9. ^ Qin, Zhao; Buehler, Markus J. (2013). "Impact tolerance in mussel thread networks by heterogeneous material distribution". Nature Communications. 4: 2187. doi:10.1038/ncomms3187. PMID 23880603. Lay summaryredOrbit (July 24, 2013).
  10. ^ Mussel Watch Programme Archived 2015-09-07 at the Wayback Machine
  11. ^ a b Lindahl, O, Hernroth, R., Kollberg, S., Loo, L.-O, Olrog, L., Rehnstam-Holm, A.-S., Svensson, J., Svensson S., Syversen, U. (2005). "Improving marine water quality by mussel farming: A profitable solution for Swedish society". Ambio. 34 (2): 131–138. CiteSeerX doi:10.1579/0044-7447-34.2.131. PMID 15865310.CS1 maint: Multiple names: authors list (link)
  12. ^ "Ribbed Mussel Pilot Study in the Bronx River, New York City". Long Island Sound Study.
  13. ^ "Nutrient Mitigation". Puget Sound Restoration Fund.
  14. ^ a b Haag, Wendell (2012). North American Freshwater Mussels: Natural History, Ecology, and Conservation. Cambridge University Press. ISBN 9780521199384.
  15. ^ Williams, James D.; Jr, Melvin L. Warren; Cummings, Kevin S.; Harris, John L.; Neves, Richard J. (1993-09-01). "Conservation Status of Freshwater Mussels of the United States and Canada". Fisheries. 18 (9): 6–22. doi:10.1577/1548-8446(1993)018<0006:CSOFMO>2.0.CO;2.
  17. ^ Alton Brown, Good Eats,
  18. ^ MedlinePlus Encyclopedia Poisoning - fish and shellfish
  20. ^ Oxford English Dictionary: mussel (verb).
  21. ^ "Calories in Mussel, raw | Nutrition, Carbohydrate and Calorie Counter". Retrieved 2012-08-27.
  22. ^ "Full Nutrition Info and calories in Raw Blue Mussels".

External linksEdit